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Hazelnut Chocolate Chip Oatmeal Cookies

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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.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 minutes
  • Yield: About 20 cookies 1x
  • Category: Cookies and bars
  • Cuisine: American

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.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 350°F (180°C) and line two large baking sheets with parchment paper.
  2. 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.
  3. 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).
  4. Then, using a spatula, fold in the chocolate chips and chopped hazelnuts.
  5. Cover and chill the dough for about 15-20 minutes.
  6. Roll cookie dough into balls and place on prepared baking sheets, leaving enough space between each of them.
  7. 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.

Notes

* You can use either dark, semi-sweet or milk chocolate chips. You could also chop some chocolate to create chocolate chunks in your cookies.

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