Oatmeal Hazelnut Crunch Cookies

TOTAL TIME: 1 hr 55 min
Prep: 20 min
Inactive Prep: 1 hr 15 min
Cook: 20 min
 
YIELD: 24 cookies
LEVEL: Easy

ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup coconut palm sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • 1 cup old-fashioned oats
  • 1/2 cup hazelnuts, blanched, toasted and chopped
  • 1/2 cup toffee bits
  • Nonstick cooking spray, for spraying baking sheets
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Combine and whisk together the all-purpose flour, whole wheat pastry flour, baking soda and salt in a medium bowl.

Outfit a stand mixer with the paddle attachment. Add the butter and sugar and cream together until light and fluffy, about 4 minutes, scraping down the sides of the bowl about halfway through beating. Beat in the vanilla and egg until blended. Beat in the flour mixture in three additions, scraping down the sides of the bowl to make sure everything is evenly mixed, and beat until combined. Add the oats, hazelnuts and toffee bits and mix until just combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 350 degrees F. Spray two large baking sheets with nonstick cooking spray.

Drop the dough by heaping tablespoons onto the baking sheets, leaving about two inches of space between each cookie. Bake until lightly golden brown all over, 15 to 18 minutes, rotating the baking sheets halfway through the baking.

Let cool on the baking sheets for 5 minutes. Transfer to a rack and cool completely. Store in an airtight container for up to 3 days.co

Notes

Coconut palm sugar has an extremely low glycemic index and a high nutrient content, which makes it an amazing substitute for sugar. It has a slight caramel taste and gives your baked goods an almost "brown sugar" taste. Don't worry, it won't give your cookies a taste of coconut.

I use half all-purpose and half whole wheat flour to give the cookies an extra bit of nutrition. And while these are no means a "healthy snack," they help ease some of the guilt of cookie season!

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.