Cookies are something I have baked since I was a kid. I remember being very young and taking out the Toll House Chocolate Chips and following the recipe straight off the back of the bag. The cookies were always good, and my friends and family appreciated the effort. Since then, I have experimented with hundreds of cookie recipes, and this one for Oatmeal Chocolate Hazelnut Chunk Cookies is one of my favorites.
These oatmeal cookies are not your classic recipe baked with raisins and nuts, but a combination of dark and milk chocolate with hazelnuts. I used Ritter Sport Bars in this recipe because they are relatively easy to find and the chocolate is from Belgium. The chocolaty nutty taste, along with the oatmeal based dough creates a cookie that is chewy to bite into, and with a decent crunch.
I love to pack these up for road trips or fun excursions at the beach because they are hearty enough to with stand the ride. Also, they make great treats at birthday parties or sporting events – bake a batch and see.
1 cup light brown sugar
1/3 cup granulated sugar
1 1/2 sticks butter, room temperature
2 teaspoons vanilla extract
2 large eggs
2 1/2 cups all purpose flour
1 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
7 ounces or 2 Ritter Sport bars or other chocolate & hazelnut bar
(Makes 2 1/2 Dozen)
1. Preheat the oven to 325 degrees. In a stand mixer, add sugars and butter and mix on high speed for 3 minutes. Add the eggs and vanilla and mix again on high for 1 minute.
2. Add the flour, oats, baking soda and salt and mix on low for 1 minute. Chop the chocolate nut bars and add them to the dough.
3. Scoop out dough, about 2 heaping tablespoonfuls, onto a parchment or silpat lined baking sheet and bake for 12 minutes, or until the tops are light golden brown. Let the cookies cool on the baking sheet for 8 minutes, then remove to cool on a wire rack. Eat immediately, or store in an airtight cookie jar! Enjoy!