Chocolate Chip Oatmeal Cookies with Hazelnuts
These chunky chewy oatmeal cookies combine thick cut rolled oats, chunks of chocolate chips and hazelnuts. I kind of overloaded the dough with chocolate and hazelnuts so they may seem kind of crumbly when you make the dough. Just “knead” the dough until it comes together with your hands and all will be fine. I made beurre noisette, which is browned butter or, literally translated, hazelnut butter, to bring out the nuttiness in the cookies. But if making brown butter seems too fussy for you, just melt it in a microwave and you’ll be fine.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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