Monday, March 28, 2016

Chocolate Oatmeal Hazelnut Cookies

While I’ve never met a cookie I didn’t like, I’m particularly fond of cookies with a good chew factor that don’t crumble to tiny bits when you take a bite. Make a batch of these bad boys the next time you’re craving something chewy, chocolatey and nutty.

Chocolate Oatmeal Hazelnut Cookies 
2 sticks unsalted butter, softened
1 ½ cups brown sugar, packed
2 teaspoons vanilla extract
2 eggs
2 cups old-fashioned oats
1 cup whole-wheat flour
½ cup Dutch-process cocoa powder
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 ½ cups hazelnuts

Place oven racks in upper third of oven and preheat to 350 degrees. Toast hazelnuts in a cookie sheet until fragrant, 5-6 minutes. Let hazelnuts cool and then coarsely chop them.

Combine butter, brown sugar and vanilla extract in large bowl, beating with electric mixer until fluffy before adding eggs, beating to mix thoroughly. Add oats, flour, cocoa powder, baking powder, nutmeg, cinnamon and salt, mixing on low speed until blended. Add chopped hazelnuts and mix until incorporated. Drop batter by the tablespoon about 1-1½ inches apart on cookie sheets lined with parchment paper. Bake for 12-14 minutes -- cookies should appear done but will still be soft. Remove cookie sheets from oven, letting cookies stand for 2-3 minutes before moving them to cooking racks.

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