Perhaps one of the greatest aspects of oatmeal cookies is that they can so easily be transformed into something new. Toss in nuts, chocolates, or fruit and you’ve got yourself a different cookie that still has some of the basic characteristics which make oatmeal cookies so good. Personally, I’ve done considerable experimentation with my Grandma’s oatmeal cookie recipe that I posted a few weeks back and as part of a mini recipe series, I’ll be sharing some of the different variations of the cookie that I have concocted.
Today’s variation is just as the title says…adding toasted hazelnuts and nutella to the cookies. It took me a few batches to settle on the proper ratio of hazelnuts and nutella to incorporate, but the final result was a cookie that Liz described as, “toasty buttery hazelnut goodness in a crunchy oatmeal cookie with just a hint of nutella.” Bottom line…her favorite variation I’ve ever produced.
- 1 1/4 sticks of butter (room temperature)
- 1 cup of light brown sugar
- 2 cups of quick oats
- 1 cup of flour
- 3/4 tsp of salt
- 1 tbsp of vanilla extract
- 1/3 cup of water
- 3/4 cup of hazelnuts (halved/lightly crushed)
- 1/4 cup nutella
*One batch will make roughly 14 cookies
- Preheat your oven to 375 degrees.
- In a small frying pan, toast the hazelnuts and set aside (if you feel so inclined, toss a little butter in as well).
- Toss the butter and brown sugar in the bowl of a stand mixer and combine on a low speed.
- In a separate bowl mix the oats, flour, and salt. Then toss this mixture in with the butter and brown sugar.
- Mix on a medium-low speed until the mixture looks something like above.
- In a measuring cup combine the water and vanilla extract. Turn the mixer on a medium-low setting and gradually pour the water/vanilla into the bowl.
- Next toss in the nutella and hazelnuts. Continue to mix the ingredients on a medium setting until thoroughly combined.
- You should end up with a delicious chocolatey, nutty cookie dough like this.
- Spoon out big gobs of cookie dough onto a baking sheet, place the sheet in the oven, and bake for 14 minutes.
- Remove the cookies from the oven and allow them to cool for a few minutes on a rack.
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