Chocolate Chip Oatmeal Cookies With Hazelnuts
These decadent hazelnut oatmeal chocolate chunk cookies are a delightful treat for any occasion. With a rich brown butter base, a nutty crunch from chopped hazelnuts, and melty dark chocolate chunks, these cookies are a perfect balance of flavors and textures. A sprinkle of flaky sea salt on top adds a touch of sophistication to each bite. Enjoy the aroma as they bake, and savor the warm, gooey goodness of these cookies fresh from the oven.
— Constant Cookbook
Ingredients
- 1 1/4 cups (140 g) rolled oats
- 2 cups (240 g) hazelnuts
- 1 1/4 cups (285 g or 2 1/2 sticks) unsalted butter
- 2 1/4 cups (495 g) dark brown sugar
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 large eggs
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon sea salt
- 1 1/2 cups (210 g) all-purpose flour
- 1 cup (150 g) white whole wheat flour
- 10 oz dark chocolate
- 1 teaspoon of flaky finishing salt
Instructions
- Preheat the oven to 350˚F and place a silpat or piece of parchment paper on a baking sheet.
- Place 2/3 cup (about 75 g) of the rolled oats and 2/3 cup (about 90 g) of the hazelnuts in a food processor and pulse until a rough powder forms. Try to get the hazelnuts as fine as possible but don’t worry if there are still some small chunks.
- Place the butter in a medium skillet and cook over medium heat. Stir constantly while cooking, until the butterfat starts to brown and smell nutty. Once you notice some of the butterfat start to brown, turn the heat off and continue to stir, letting the residual heat of the pan brown the butter further. Once it’s golden brown and nutty pour it into the bowl of stand mixer fitted with a paddle attachment. Make sure to scrape all the brown bits into the bowl as well.
- Add the brown sugar and beat on medium speed for 1 minutes, cooling the butter down. Once the butter has cooled a bit and the side of the bowl is warm but not hot, add the vanilla and almond (if using) extracts to the bowl. Beat for 15 seconds. Add the eggs, one at a time, beating between additions to make sure the egg is incorporated before adding the second one. Add the baking soda, baking powder and salt to the bowl and beat to incorporate. Add the flours and beat to incorporate. Add the hazelnut and oatmeal powder and beat to incorporate. Add the remaining rolled oats and beat to incorporate.
- Chop the remaining hazelnuts into small bits (or use your food processor and pulse a few times to get hazelnut chunks). Add the hazelnuts and the chocolate and mix until evenly incorporated in the dough.
- Pinch off some dough and roll a ball about the size of a golf ball (about an 1 1/2 inch wide). Sprinkle a touch of flaky sea salt over the dough ball and repeat with the remaining dough, spacing them 2 inches apart. Bake 16-18 minute or until the cookies brown around the edges and look set. Remove and let cool on the baking pan for 10 minutes before moving them to a wire rack to cool completely.
Cook Time
20M
Prep Time
PT20M
Yield
21 cookies
Nutrition
- Calories: 351 kcal
- Serving Size: 1 serving
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