Oatmeal cookies with hazelnuts
4 servings
30 minutes
Oatmeal cookies with hazelnuts are a cozy and heartfelt treat that comes from Russian cuisine. Its recipe embodies the traditions of home baking, where every detail—from fragrant spices to crunchy hazelnuts—plays its role. Oats give the cookies tenderness and a light texture, while hazelnuts add a nutty depth of flavor. The light sweetness of cane sugar harmonizes with warm notes of cinnamon and nutmeg, creating an unmatched aroma that fills the home with comfort. These cookies pair perfectly with a cup of hot tea or coffee, making moments of enjoyment even more pleasant. They can be served at family gatherings or as a healthy snack throughout the day, as well as gifted to loved ones as a sign of care and warmth.
1
Beat the butter and sugar until creamy, add the egg, and beat again.
- Butter: 100 g
- Cane sugar: 90 g
- Chicken egg: 1 piece
2
In a separate bowl, mix 2 types of flour, salt, baking powder, nutmeg, and cinnamon. Add to the butter-egg mixture and beat.
- Wheat flour: 50 g
- Oat flour: 50 g
- Baking powder: 0.5 teaspoon
- Cinnamon: to taste
- Nutmeg: to taste
- Salt: pinch
3
Add oats and hazelnuts. If using raw nuts, they should be toasted in a dry pan, cooled, and chopped in half (or smaller). Gently mix with a spatula to evenly distribute the oats and nuts, then place the dough in balls on a baking sheet lined with parchment paper. About 10 balls will be made. They should be spaced 5 cm apart on the baking sheet.
- Oat flakes: 60 g
- Hazelnut: 80 g
4
Bake at 160 degrees for 12-15 minutes until golden and the edges darken slightly. Let the cookies cool.