Simple chocolate chip oatmeal cookies with hazelnuts are perfect bakery-style cookies. They are easy to make, with old fashioned oats, chocolate chips and chopped hazelnuts. Perfectly soft and chewy in texture, with a slightly crunchy bite, they are to me the best oatmeal cookies you could possibly find.
I’m back for the October version of my monthly cookie challenge, with every month a new cookie recipe to snack on. I started this challenge at the beginning of this year, which means we now have 10 new cookies on Del’s cooking twist, among which some have already become reader’s favorite. To name just a few, there are the skinny coconut oil chocolate chip cookies, the fudgy chocolate brownie cookies, and also the hazelnut chocolate chunk cookies.
The “No raisins in my cookies” policy
At this point, an oatmeal cookie recipe was missing. In my house however, there is this “no raisin in my cookies” sort of policy, introduced by my husband David a long time ago. This comes from his childhood “trauma” of biting into a cookie thinking it would be loaded with chocolate chips when it was in fact raisins. I’ve used cranberries in my cookies before (see my white chocolate cranberry cookies), and David boycotted the recipe right away through this little video, that made me laugh to tears.
Thing is, oatmeal cookies are often linked to raisins and David decided he hated them all because of this. So I decided to break the rules and use some chocolate chips in my oatmeal cookies. And because it didn’t seem enough to me, I also added some nuts. But I can guarantee they are 100% raisin-free!
Simple oatmeal chocolate chip cookies
The key to perfect chocolate chip oatmeal cookies with a soft, chewy texture, comes from the choice of ingredients and the way to combine them together. This recipe calls for simple ingredients:
- Old fashioned oats – I strongly advise against the use of quick oats that would absorb all the moisture of the cookies and hence play a similar role than all-purpose flour.
- Chocolate chips – I used dark chocolate chips but you can go for semi-sweet or milk chocolate chip. You could even chop dark chocolate and create these homemade style chocolate chunks.
- Softened butter – Not melted. This will help the cookies hold their shape while baking.
- Right ratio between brown/white sugar – I make sure I use more brown sugar to guarantee a chewy texture.
- 2 eggs – Eggs are the binder ingredient in this recipe. I used two because of the large amount of other ingredients in the recipe.
- All-purpose flour – Together with the old-fashioned oats, but also the baking soda, salt and cornstarch, this all-purpose flour mix is what creates this bakery-style cookies.
- Hazelnuts – Or chopped hazelnuts to be more precise. This is my little twist to the recipe! Of course, you could replace them with any other nuts of your choice: chopped walnuts, pecans, almonds… For a nut-free version, replace with the same volume of chocolate chips.
Both kids and adults approve!
In less than a hour and almost no effort, you get these delicious soft and chewy oatmeal cookies, loaded with chocolate chips and chopped hazelnuts. I kept half of the cookies for myself and enjoyed them with a glass of cold milk. I sent the other half to David’s office and was proud to receive so many early positive reviews from his American colleagues.
The cookies easily keep for a few days in an airtight container stored at room temperature, and can also be frozen in a ziploc bag for up to 2 months!
More oatmeal cookies and snacks:
- Skinny Oatmeal Peanut Butter Chocolate Chip Cookies (Flourless, No butter)
- American Butterscotch Oatmeal Cookies
- Vegan Banana Oatmeal Cookies
- Healthy Oat-Peanut Butter Cups
- Chocolate Covered Nut Date Bars
- Healthy No Bake Energy Bites
Easy chocolate chip oatmeal cookies with chopped hazelnuts are perfect bakery-style cookies. They are easy to make, perfectly soft and chewy in texture, with a slightly crunchy bite.
- 2 sticks (8 ounces/230g) unsalted butter, softened at room temperature
- 3/4 cup (135g) light or dark brown sugar, packed
- 1/2 cup (100g) white sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups (180g) old fashioned oats
- 1 1/2 cups (180g) all-purpose flour
- 1 cup (175g) chocolate chips*
- 1/2 cup (75g) chopped hazelnuts
- Preheat the oven to 350°F (180°C) and line two large baking sheets with parchment paper.
- Place softened butter, brown sugar, and white sugar in a large bowl and beat with a hand mixer or in the bowl of a KitchenAid on medium speed, until smooth and creamy, about 2-3 minutes. Add the eggs, one at a time, and pour the vanilla extract. Beat until combined, scraping the sides as needed.
- In a separate bowl, combine old-fashioned oats, baking soda and salt. Add to the wet ingredients and beat until combined. Stir in the flour mixed with cornstarch until just combined (do not overmix).
- Then, using a spatula, fold in the chocolate chips and chopped hazelnuts.
- Cover and chill the dough for about 15-20 minutes.
- Roll cookie dough into balls and place on prepared baking sheets, leaving enough space between each of them.
- Flatten the dough with your hands and bake for 8-9 minutes. Remove from the oven and let the cookies stand on the baking sheet for a few minutes. Transfer to a wire rack and let cool completely. These cookies keep beautifully for up to one week stored in an airtight container.
* You can use either dark, semi-sweet or milk chocolate chips. You could also chop some chocolate to create chocolate chunks in your cookies.
Keywords: oatmeal chocolate chip cookies