Hazelnut chocolate chip oatmeal cookies recipe (2024)
by Roxana17 Comments
Hazelnut chocolate chip oatmeal cookies – Thick chewy oatmeal cookies with crispy edges packed with rolled oats, chopped hazelnuts and chocolate chips and topped with chocolate ganache. A classic lunch box treat make-over.
Few weeks ago I had to bake, for a church event, desserts for around 100 people. For two days I baked, washed the dishes, baked, washed the dishes and baked some more. By the end of the second day I was exhausted. I was glad this type of church events only happens once or twice a year. I honestly don’t have the energy to bake that much more often. That and all the questions I get after: Do you have a bakery? How can we order something? Some people don’t understand that I only bake for the church when they have big events, other than that hello close friends and neighbors. I’ve brought you some more cookies.
Being busy for two days I didn’t have much time left to play with Tiffany. She helped me with the baking for a little bit, colored, read and watched some TV. Although she seemed like having fun, I somehow felt guilty for not finding a little time toplay with her.
When all my baking was done, I asked her to pick a couple of activities she’s like us to do together. After, let’s read five books, which always comes first if I let her choose, she wanted to make some cookies. Chocolate cookies, of course.
Orders must be obeyed. Cookies with chocolatewere on the baking list. I rememberedseeing a recipe for oatmeal cookies with chocolate chips in a cookbook and have put a sticky note to it but haven’t gotten around to make it, until now. It was the perfect time to try it. With a twist, of course.
I added more hazelnuts some hazelnut coffee creamer for a more flavorful nutty flavor and also added some Hazelnut creamer to the chocolate chips when making the ganache.
The cookies turned out soft and chewy with just a little crispy edges. The addition of hazelnuts and chocolate made me think of Nutella spread on a soft oatmeal cookie. You can’t go wrong with that!
Hazelnut chocolate chip oatmeal cookies
Yields almost 2 dozens
Thick chewy oatmeal cookies with crispy edges packed with rolled oats, chopped hazelnuts and chocolate chips and topped with chocolate ganache. A classic lunch box treat make-over
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Not Enough Moisture: Ensure you're using the right amount of butter in your recipe and that it's at the correct temperature (softened not melted) when you start. Oatmeal cookies require more moisture to stay soft. Consider adding an extra egg yolk or a touch of milk to your dough to enhance moisture content.
If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.
BAKING SODA: When baking soda is combined with an acid, like the cocoa powder, baking powder, and brown sugar in this recipe, it produces carbon dioxide, which helps the cookie dough rise and eventually spread. It also helps the cookies caramelize, raising the pH level in the dough for peak browning.
Chocolate chip cookies have less protein and fiber, and more fat, than oatmeal raisin cookies. Although both types of cookies should be enjoyed in moderation, oatmeal raisin cookies do provide more health benefits than chocolate chip cookies.
Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.
Baking powder contains sodium bicarbonate and acidic salts. The reaction of these two ingredients results in a cookie that is soft and thick, but slightly harder.
Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.
Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.
Golden brown edges - A fully cooked chocolate chip cookie will have light, golden-brown edges. If the edges are dark brown or black, you've overcooked them. On the other hand, if they're pale without a honey-brown tinge, they're not ready yet.
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
If you don't have baking soda, you can use baking powder, at three times what the recipe calls for. So if a recipe calls for one teaspoon of baking soda, you can use three teaspoons of baking powder. Baking powder also contains a little bit of salt, so it's also a good idea to halve the salt the recipe calls for.
Even with healthy additions, an oatmeal cookie is still a cookie. Enjoying one occasionally is OK. They may contain more nutrients than other cookies, but they still contain large amounts of fat and sugar, which aren't so healthy and may be detrimental to your waistline.
Hu. Hu's whole line of cookies is squeaky clean–the ingredients include organic coconut oil, organic cocoa butter, cassava flour, cashew flour, free-range eggs, and flax seeds. The thing that makes Hu's cookies the best of the Best Stuff is that they are sweetened with dates rather than any sugar at all.
Here's a crib sheet... Old Fashioned: Also called rolled oats, old fashioned oats are flat and flakey. They absorb more water and cook faster than steel-cut oats — usually in about 5 minutes — and are the oat of choice for granola bars, cookies, and muffins.
Here's what you need to do: Snuggle ¼ slice of bread per dozen cookies into the bottom of the container (use plain white bread, since it won't transmit any flavors). Allow to let sit covered for 24 hours, and replace the bread as needed, every time it starts to get stale.
The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag. You might think that the bread trick works because the cookies absorb moisture from the bread.
Soften Them Up! The best way to soften up those hard cookies is something you probably already have in your kitchen… bread! That's right, a piece of fresh bread will make those tough treats soft and chewy.
There are a few common methods for softening cookies, including microwaving them, heating them in the oven, and placing them in an airtight container with a slice of bread.
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