oatmeal hazelnut chocolate chip cookies

 

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i’m scratching my head…why don’t i have this recipe from Judy Rosenberg’s Cookie Book up here? why? when it is one of kids’ top 5 favorite cookies that they eat cookie monster-style? i posted a photo of a variation on instagram and a fellow IG enthusiast requested the recipe. i was about to link her up but it’s nowhere to be found here!
so here it is… the only change i made from the original oatmeal chocolate chip cookie recipe was to substitute hazelnut flour (Bob’s Red Mill brand) for the whole wheat flour.

guaranteed to recruit many fans to your kitchen.

1 & 1/4 cups all purpose flour
6 tbsps. hazelnut flour (ground peeled hazelnuts)
1 tsp. baking soda
1 tsp. salt
1 & 1/4 cups (2 & 1/2 sticks) unsalted butter, room temperature
1 & 1/4 cups lightly packed light brown sugar
1/2 cup granulated sugar
2 tsps. vanilla
2 large eggs
2 tbsps. milk
2 & 1/4 cups quick-cooking oats
8 ounces chocolate chips (i use dark, or 60% cacao)

preheat oven to 375 degrees F. line several baking sheets with parchment paper.

sift flours, baking soda and salt together into a bowl and set aside. (i just whisk this mixture vigorously until well blended.)

in the mixing bowl, with the mixer on medium-high speed, cream the butter, both sugars and the vanilla until light and fluffy, 1 & 1/2 minutes. stop the mixer twice to scrape the bowl with a rubber spatula.

add 1 egg and beat on medium speed for 10 seconds. scrape the bowl and add the second egg and the milk. beat on medium speed until blended, another 10 seconds. scrape the bowl.

add the flour mixture and blend on low speed until almost incorporated. scrape the bowl. add the oats and blend on medium speed for 10 seconds; once again scrape the bowl.
add the chocolate chips and mix until well blended, about 10-15 seconds. scrape that bowl! 😉

(at this point i prefer to chill the tightly covered cookie dough for
at least 2 hours to firm up a bit. just don’t forget to preheat the oven.)

drop the batter by generously rounded tablespoons into the lined baking sheets 2 inches apart. bake until the edges are golden brown and the centers are lighter in color and just set, about 14 to 16 minute–depending on your oven. (i use the convect feature of the oven.)

cool them on the baking sheets and store in airtight containers.