MONDAY RECIPE POST - OATMEAL COOKIES WITH HAZELNUTS AND CHOCOLATE

This recipe came from Marc who is host of Bake to the Roots.  

I haven't made an oatmeal cookie in I can't remember how long, but I had bought a huge container of Old-Fashioned Oatmeal and wanted to make something other than breakfast oatmeal.  A hot, nourishing bowl of breakfast oatmeal, or porridge as I used to call it when my mum made it for us as kids, is my favorite go to breakfast and always has been, that and a poached egg on toast.  

Marc's recipe is slightly different than any I have made, but it was incredibly yummy and is another favorite we can add to our 'make-again' folder.  More often than not Gregg and I make our meals together, and when I asked if he would like to help with these, he was happy to.  Considering this was his first time making cookies, he did a great job.  We will be making them for family and friends when they come to visit.  

Oatmeal Cookies with Hazelnuts and Chocolate
Makes 16 to 18 cookies

Preparation time: 20 minutes
Cooking time: 10 to 12 minutes

5.3 ozs. (150g) butter, at room temperature
3/4 cup (150g) sugar
1/2 teaspoons vanilla extract
1 medium egg
2.6 ozs. (75g) all-purpose flour
1-1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
7 ozs. (200g) rolled oats
1.7 ozs. (50g) hazelnuts, chopped
1.7 ozs. (50g) semi-sweet chocolate chips

Preheat oven to 390 degrees F. (200 degrees C).  

Line a baking sheet with baking parchment and set aside.  

Chop the hazelnuts and set aside.

Add the butter and sugar to a large bowl and mix until light and fluffy.  

Add the vanilla extract and egg.  Mix until well combined.  

In a separate bowl mix together the flour, baking powder, cinnamon and salt.  

Now put the rolled oats, chopped hazelnuts and chocolate chips into the butter mixture.  Mix until just combined.

Using a cookie scoop or tablespoon, place small mounds of oatmeal dough onto your baking sheet, about 1 inch apart.  

Flatten the dough slightly, and bake for 10 to 12 minutes, until they start to get golden brown.  

Take out of the oven and let cool down on the baking sheet about 15 minutes.  Transfer to a cooling rack.  

Repeat the process with any remaining cookie dough.  

This was a great recipe, a big thumb's up from both of us. 

We made a few changes depending on what I had in the pantry:  

I measured out and added to the batter 1.7 ozs./50g of these dried dates.  Normally we eat them as a snack, adding a half a walnut to go with it.  If you like dates and walnuts they make a tasty combination.

Instead of the hazelnuts I used walnuts.  

One of us is not a fan of chocolate, so I halved the batter at the end and mixed one half with chocolate chips, baking as directed.  

We also left out the cinnamon, because I accidentally pushed the container behind the kettle, forgot I was supposed to add it found it later when cleaning up.

We added extra vanilla extract, a little over a teaspoon.  We love the taste of vanilla in this house.  No chance of losing that on the counter, we bought a big bottle.

The oats that I bought were described as Old-Fashioned on the box.  There is no difference between old-fashioned and rolled (the name used in the list of ingredients).  Just in case anyone was wondering.

This cookie was crispy on the outside and chewy on the inside.  
It is hard not to eat the whole lot, but we're trying to stop ourselves from over indulging.  I kept half the batter uncooked and will freeze for another day, for when that company comes calling.

Because Marc has an overseas blog I am very grateful to him for adding conversions.  However, the new scale that I bought last year also has the European measurements, and I used that setting when getting my ingredients ready.

Thank you Marc, this was a great cookie.


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