Oatmeal cookies with chocolate and hazelnuts
4 servings
60 minutes
Oatmeal cookies with chocolate and hazelnuts embody home comfort and gastronomic delight. European cuisine gifted the world this simple yet flawless recipe that combines the tenderness of oats, the richness of chocolate, and the nutty aroma of hazelnuts. With each bite, the softness of the dough unfolds along with caramel notes of cane sugar and a hint of vanilla sweetness. These cookies pair perfectly with a cup of hot coffee or warm milk, creating a cozy atmosphere. They are loved for their nutrition and texture balance: a crispy exterior and a soft center. Their versatility makes them ideal for breakfast, snacks, or friendly tea gatherings. This recipe is not just a sweet treat—it's a story of flavor, love for traditions, and joy to share with loved ones.
1
Preheat the oven to 180 degrees.
2
Take soft butter at room temperature and beat it with sugar and vanillin using a mixer until a fluffy homogeneous mass is formed.
- Butter: 120 g
- Cane sugar: 150 g
- Vanillin: 1 teaspoon
3
Lightly beat the egg with a fork in a separate bowl, then add it to the butter mixture and beat again.
- Chicken egg: 1 piece
4
In a large bowl, mix the dry ingredients: flour, flakes, baking powder, salt.
- Oat flour: 150 g
- Oat flakes: 60 g
- Salt: pinch
5
Combine the dry and oily mixture, mixing well.
- Oat flour: 150 g
- Oat flakes: 60 g
- Butter: 120 g
- Cane sugar: 150 g
- Vanillin: 1 teaspoon
- Chicken egg: 1 piece
6
Chop 2 types of chocolate into small squares. Add them to the dough along with hazelnuts, mixing evenly.
- Milk chocolate: 50 g
- Dark chocolate: 50 g
- Hazelnut: 80 g
7
Grease the baking tray with soft butter. Place tablespoons of dough a few centimeters apart (the dough will expand). Bake for about 10 minutes until the cookies are golden brown.
- Butter: 120 g
8
For preparing a batch, leave the cookies on the baking sheet for a couple of minutes, then transfer them with a spatula to a rack until completely cool.