Oatmeal Spice Hazelnut Cookies. These hazelnut cookies take the best of a chewy oatmeal cookie and add raisins, crunchy hazelnuts and fragrant spices.
The inspiration for these hazelnut cookies came simply from having some leftover toasted hazelnuts from a batch of Nutella Crunch Cookies, which are an absolute favourite with my kids. I considered making a batch of Fruit and Nut Bar Cookies, which are a favourite of mine
I had been thinking though, about oatmeal cookies lately, and had a bit of a craving for them. With Christmas baking on my mind, I decided to throw in some fragrant spices which are nice at any time of year.
I froze a few of them for later but found myself going back to the freezer constantly. I expect there will be more of these made very soon.
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- ½ cup butter
- ½ cup sugar
- ½ cup brown sugar firmly packed
- 1 tsp vanilla
- 1 egg
- 1 cup flour
- 1 tsp cinnamon
- ½ tsp freshly ground nutmeg
- 1/2 tsp allspice
- Pinch salt
- ½ tsp baking soda
- 1 ½ cups large rolled oats
- 2/3 cup raisins
- ½ cup chopped toasted hazelnuts
Cream the butter and sugars together well.
Add egg and vanilla and beat until light and fluffy.
Sift together the flour, spices, salt and baking soda.
Fold the dry mixture into into the creamed mixture.
When the dry ingredients are almost incorporated, add the rolled oats, raisins and hazelnuts.
Chill the dough well for an hour or so them roll in one inch balls.
Place onto a parchment lined cookie sheet about 2 inches apart. Press down sightly with the bottom of a drinking glass.
Bake at 375 degrees for about 9-10 minutes. Do not over bake or your cookies will lose their chewy texture. They may even look a little under baked when you take them from the oven.
Total time does not include at least an hour to chill the dough. I find as a rule, that cookies like these always bake better from cold dough.
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