Hazelnut Oatmeal Cookies Recipes

Steps:

• Cream butter and sugars in a large bowl. Add eggs and vanilla and beat well.
• slowly add dry ingredients, mixing well after each addition.
• Add rolled oats and raisins. Let stand for 30 minutes.
• Roll into balls, about 1 1/2 tsp in each. Place 2 inches apart on a greased cookie sheet and bake at 350 degrees for 8 minutes or until golden. Cool completely.
• Spread 1 tsp of nutella on the bottom of a cookie and top with another cookie. Repeat for remaining cookies.

Steps:

• Preheat oven to 350°F. Butter 2 cookie sheets. Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in egg, orange peel and vanilla. Mix flour, baking powder, cinnamon and salt in medium bowl. Add to butter mixture; mix well. Mix in oats, nuts and currants.
• Scoop dough by rounded tablespoons, form into 1 1/2-inch round balls and place on prepared sheets, spacing balls 2 inches apart. Bake until golden about 20 minutes. Transfer cookies to racks, cool. Store in airtight container.

Steps:

• Preheat oven to 325 degrees F.
• Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.
• For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
• Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
• Bake in the preheated oven until lightly browned, 10 to 20 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, beat Nutella, flour and egg until blended. Stir in hazelnuts., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool.

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray (or line a normal baking tray with baking parchment). Tip the butter and syrup into a small non-stick pan and melt together, then add the apple and cook, stirring, over a medium heat until it softens, about 6-7 mins. Stir in the cinnamon and raisins.
• Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, then add the egg and beat everything together really well.
• Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently press into discs. Bake for 18-20 mins until golden, then cool on a wire rack. Will keep for 3 days in an airtight container or 6 weeks in the freezer.

Steps:

• Preheat oven to 350 degrees.
• Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
• Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
• Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 1/2 inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
• Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.