6 oz semisweet chips
3/4 cup dark brown sugar
3/4 cup flour
1/2 cup old fashioned rolled oats
1/3 cup chopped hazelnuts
4 tablespoons butter, at room temperature
1 1/2 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, at room temperature
1 vanilla bean
Directions:
Preheat oven to 350. Line 2 cookie sheets with parchment paper. Split the vanilla bean in two down the seam. Scrape the seeds into a large bowl, then add the butter, vanilla and sugar. Cream together. Add the egg, beat until fluffy. Add the flour, baking powder, salt, and oatmeal. Mix until well combined. Fold in the nuts and chips. Place tablespoon sized blobs of dough on the lined cookie sheet about 1/2 inch apart and bake for 12-14 minutes or until they look “set” and the bottoms are just golden. Carefully remove to a wire rack to cool completely.
Yield: about 2 dozen cookies
My thoughts:
The name is a bit of a mouthful but these are great cookies. Chewy, crunchy, chocolate-y. Not the most showy of cookies but I’ve never seen anyone turn one down. I love them because they are a bit of a change from a simple chocolate chip oatmeal cookie but are still quick to make with ingredients I have on hand. Homey, delicious and comforting. The best kind of cookie.
You are some sort of brilliant Mad Scientist in the kitchen! I love this!
I was just thinking about a nice oatmeal cookie today, and BAM! There you are… awesomeness. 🙂 Looking forward to trying it.
~Alya
corianderdreams.wordpress.com
Hmmm…a good way to get rid of the hazelnuts I don't like in the can of mixed nuts. (I'll eat them surrounded by a chocolate chip cookie.) Thank you so much for all the wonderful recipes this year – I've made many of them, and enjoyed them all.
Have a great Chritmas and New Year. Best regards.