These cookies are a delightful twist on the classic chocolate chip cookie, featuring the nutty flavor of hazelnuts and the hearty texture of oats.
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Pulse the oats in a food processor until they are finely ground.
Grinding the oats gives the cookies a smoother texture while retaining their hearty flavor.
In a medium bowl, combine the ground oats, flour, baking powder, baking soda, and salt.
Mixing the dry ingredients separately ensures even distribution in the dough.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Creaming the butter and sugars properly is key to achieving a soft cookie texture.
Add the eggs and vanilla extract to the butter mixture and beat until well combined.
Ensure the eggs are at room temperature for better mixing.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chopped hazelnuts and chocolate chips.
Gently folding in the mix-ins ensures they are evenly distributed without overworking the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 1 inch apart.
Using a cookie scoop ensures uniform cookie sizes for even baking.
Bake the cookies in the preheated oven for about 15 minutes, or until golden brown.
Rotate the baking sheets halfway through for even baking.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Allowing the cookies to cool on the baking sheets helps them set properly.
