Hazelnut chocolate chip oatmeal cookies recipe (2024)
by Roxana17 Comments
Hazelnut chocolate chip oatmeal cookies – Thick chewy oatmeal cookies with crispy edges packed with rolled oats, chopped hazelnuts and chocolate chips and topped with chocolate ganache. A classic lunch box treat make-over.
Few weeks ago I had to bake, for a church event, desserts for around 100 people. For two days I baked, washed the dishes, baked, washed the dishes and baked some more. By the end of the second day I was exhausted. I was glad this type of church events only happens once or twice a year. I honestly don’t have the energy to bake that much more often. That and all the questions I get after: Do you have a bakery? How can we order something? Some people don’t understand that I only bake for the church when they have big events, other than that hello close friends and neighbors. I’ve brought you some more cookies.
Being busy for two days I didn’t have much time left to play with Tiffany. She helped me with the baking for a little bit, colored, read and watched some TV. Although she seemed like having fun, I somehow felt guilty for not finding a little time toplay with her.
When all my baking was done, I asked her to pick a couple of activities she’s like us to do together. After, let’s read five books, which always comes first if I let her choose, she wanted to make some cookies. Chocolate cookies, of course.
Orders must be obeyed. Cookies with chocolatewere on the baking list. I rememberedseeing a recipe for oatmeal cookies with chocolate chips in a cookbook and have put a sticky note to it but haven’t gotten around to make it, until now. It was the perfect time to try it. With a twist, of course.
I added more hazelnuts some hazelnut coffee creamer for a more flavorful nutty flavor and also added some Hazelnut creamer to the chocolate chips when making the ganache.
The cookies turned out soft and chewy with just a little crispy edges. The addition of hazelnuts and chocolate made me think of Nutella spread on a soft oatmeal cookie. You can’t go wrong with that!
Hazelnut chocolate chip oatmeal cookies
Yields almost 2 dozens
Thick chewy oatmeal cookies with crispy edges packed with rolled oats, chopped hazelnuts and chocolate chips and topped with chocolate ganache. A classic lunch box treat make-over
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
When adding the flour, be careful not to overmix. (Don't mix too vigorously or too long – follow recipe directions.) Overmixing develops the gluten in the flour, which can produce tough cookies.
Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly.
A recipe that calls for both ingredients probably contains an acid, but not enough to completely leaven the batter or dough. Baking soda also serves another important purpose when it comes to cookies: It encourages spreading by raising the mixture's pH, which slows protein coagulation.
Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.
The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...
Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.
Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.
Over-baked cookies will be dry, hard, and crumbly. Secondly, always store your cookies in an air-tight container. They should stay soft for up to 3 days. If they aren't as soft as you'd like, just add a slice of white bread to the container and they should soften right up.
They go from soft to hard because they start to dry out, and it begins as soon as you pull them from the oven. (Yikes.) Whatever moisture is left in the cookies is always in a state of evaporation. At the same time, the sugars and starches are solidifying.
If you are using baking powder as a baking soda substitute, for every one teaspoon of baking soda a recipe calls for, substitute three teaspoons of baking powder. In addition, baking powder produces a slightly different texture in cookies than baking soda does.
First, we substituted baking powder for baking soda. The baking powder gave the dough more lift, which in turn made the cookies less dense and a bit chewier. Second, we eliminated the cinnamon recommended not only in the Quaker Oats recipe but in lots of other recipes.
Flattening the cookie dough provides more surface area that comes into contact with the ice bath, shortening the time it takes to chill. Then submerge the dough in the ice water and let it chill. After 20 minutes the dough will be completely chilled and ready for baking.
Butter gives flavor, tenderness and flaky layers to baked goods. It can also bring a bit of structure and rise. For instance, a chocolate chip cookie dough incorporates butter and sugar to incorporate air into the final result.
Whatever moisture is left in the cookies is always in a state of evaporation. At the same time, the sugars and starches are solidifying. Ergo, hard cookies.
Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies. That said, using a combination of butter and vegetable shortening (as in the original recipe), or even using all butter, will make an acceptably crunchy chocolate chip cookie.
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