Oatmeal Spice Hazelnut Cookies. These hazelnut cookies take the best of a chewy oatmeal cookie and add raisins, crunchy hazelnuts and fragrant spices.
Oatmeal Spice Hazelnut Cookies
Originally published Nov 2014.
The inspiration for these hazelnut cookies came simply from having some leftover toasted hazelnuts from a batch of Nutella Crunch Cookies.
Those 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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Oatmeal Spice Hazelnut Cookies
Chewy oatmeal hazelnut cookies with sweet raisins and fragrant spices.
Ingredients
- 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
Instructions
- 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.
Notes
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.
kathynow
Thursday 20th of November 2014
Can quick oats be used in this recipe ?
Barry C. Parsons
Monday 24th of November 2014
I find quick oats and minute oats often result in drier cookies and baked goods. They absorb more moisture I think. I like to stick to plain large rolled oats when I can. I also think they taste better; more natural oat flavour.
Liz
Thursday 20th of November 2014
A great cookie recipe. Thank you.