Christmas cookies week is a sponsored event that includes gifts to me from the participating brands. All thoughts and opinions are my own, but I think you’ll enjoy this chewy hazelnut cookies recipe as much as I do. Thank you for supporting the brands that make Food Above Gold happen.
These hazelnut cookies are a divine alternative to standard oatmeal cookies. They’re a perfect balance of chewy and crunchy.
Christmas cookie season is upon us, and that means time to bake up a storm in the kitchen. Cookies are one of my favorite holiday treats to make and I’m so excited to show you four of my new favorite recipes.
I’m kicking off with these chewy hazelnut cookies which are a great balance of chewy and crunchy. Plus, if you’re feeling a little extra festive, they taste amazing with a drizzle of salted caramel sauce.
How To Toast Hazelnuts
Toasting hazelnuts for these cookies is super easy. Since the hazelnuts are roasted inside of the t
To roast the hazelnuts:
- Preheat the oven to 350°F.
- Pour the raw hazelnuts on a baking sheet and bake for 10-15 minutes, or until the hazelnuts have turned a deep golden brown.
- Remove the hazelnuts and allow them to cool completely. Place them inside of a clean dish towel and gently rub the skins off.
You could also place the cooled hazelnuts into a mason jar with a lid and shake them to remove the skins. The nuts will rise to the top and the skins to the bottom for easy separation.
Pro Tips For Making Hazelnut Cookies
- Room temperature eggs give you a chewier cookie. There are many different benefits to using room temperature eggs, but my favorite is that they help give you the chewy texture desired in these cookies. Learn more about the different benefits here.
- Use a low electric mixer speed for the right texture. In my post all about how to cream butter and sugar I explain the different ways that air incorporation affects texture. You don’t want to add to much air into these cookies to keep them chewy, so stay at a low speed when mixing.
- Add dark chocolate chips for a flavor boost. I have it listed as an optional ingredient, but a cup of mini chocolate chips really gives an extra flavor depth.
Should My Cookie Dough Be Sticky?
Yes, this is actually a good sign and will help with the chewy texture later. Don’t worry though, the little bit of chilling time will help make it so they are easy enough to scoop onto your baking sheet.
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan for supporting the bloggers and events like Christmas Cookies Week.
Check out today’s cookie recipes:
Brown Sugar Christmas Cookies by Intelligent Domestications
Browned Butter Cookies with Browned Butter Frosting by Daily Dish Recipes
Chewy Hazelnut Oatmeal Cookies by Food Above Gold
Chocolate Peppermint Biscotti by Sweet Beginnings
Cinnamon Pecan Snowball Cookies by The Spiffy Cookie
Cream Cheese Red Velvet Thumbprint Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Dark Chocolate Orange Crinkle Cookies by A Kitchen Hoor’s Adventures
Eggnog Crackle Cookies by Hezzi-D’s Books and Cooks
Eggnog Snickerdoodle Cookies by Cheese Curd In Paradise
French Toast Snickerdoodles by Love and Confections
Gluten Free Hungarian Rugelach by Frugal & Fit
Iced Chocolate Pumpkin Spice Cookies by Family Around the Table
Iced Molasses Cookies by Palatable Pastime
Kipplens AKA: Pecan Snow Balls by Hardly A Goddess
Lemon Sponge Tassies by Cindy’s Recipes and Writings
Oatmeal Pecan Cookies by Creative Southern Home
Pecan Sandies by Everyday Eileen
Peppermint Madeleines by Books n’ Cooks
Raspberry Shortbread Cookies by Blogghetti
Salted Chocolate Pecan Cookies by Cookaholic Wife
Speculoos (Belgian Spice Cookies) by Karen’s Kitchen Stories
Snickerdoodle Sandwich Cookies by Strawberry Blondie Kitchen
White Chocolate Cranberry Shortbread Cookies by Red Cottage Chronicles
Chewy Hazelnut Cookies Recipe
I recommend using old fashioned rolled oats for this hazelnut cookie recipe. They do an excellent job of providing that chewy texture, and it takes longer for them to absorb the moisture from the wet ingredients. While you can use quick-cook oats, they may give you a mushier texture after baking. You can help decrease that likely hood by light toasting the oats first, if desired.
Want a free printable grocery list for these chewy hazelnut cookies? Get it here. Everything is listed in standard grocery store amounts. If no size is specified, even the smallest package will provide more than enough.
Happy Cooking! 🙂
Chewy Oatmeal Hazelnut Cookies
- 1 cup butter, softened to room temperature
- 1 cup packed dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 Tablespoon honey
- 1 Tablespoon Adams Best Vanilla Extract
- 1½ cups all purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old fashioned rolled oats
- 1 cup chopped toasted hazelnuts
- ½ cup mini chocolate chips, (optional)
- Using a hand mixer, or an electric mixer fitted with the paddle attachment, cream the softened butter and both sugars on a low speed until smooth. Add in the eggs one at a time, making sure each is fully combined before adding the next. Scrape down the sides of the bowl, add in the vanilla, and honey and mix until combined.
- Sift together flour, baking powder, baking soda, cinnamon and salt. Keeping the mixer on low, mix in dry ingredients until completely combined. Add in the oats, hazelnuts, and optional chocolate chips. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
- Roll balls of dough (about 2 Tablespoons each) and place two inches apart on the baking sheet. Bake for 12-13 minutes, or until the edges are golden brown and the center is still just a little shiny. Remove from the oven and let cool on the baking sheet for at least five minutes before removing. They will continue baking during this time.
- These cookies will stay fresh at room temperature for up to a week.
- You can freeze the unbaked cookie dough in balls for up to three months in an airtight container. To don’t have to thaw them before baking, just add an extra minute (or two) to the baking time.
- Adapted from the Soft and Chewy Oatmeal Raisin Cookies from Sally’s Baking Addiction.