People who keep a well-stock supply of chocolate in their office are my buddies. My co-workers are the reason I can never be truly sugar-free. Yes, I’m playing the “blame game”. The other day, I had the audacity to request peanut butter cups, but I fail to restock their candy tray. As a thank you treat to my co-workers, I initially decided to make a chocolate pound cake. A decadent one. The type of cake that will kill a chocolate craving in one bite. However, when I went running last week, I realized I have to start making healthier meals. I still owe my co-workers some type of treat. Hopefully, the oatmeal cookies will be peacemaker with the co-workers. It’s a sugary, healthy treat. Perhaps, the cookies will prevent my overindulgence of their candy stash for one day.
Sidenote: I usually buy Callebaut bittersweet chocolate from Buon Italia in Chelsea Market because of the natural vanilla and rich true flavor of chocolate. I also use it when making hot or cold chocolate milk.
Hazelnut, Chocolate Chip Oatmeal Cookies
Recipe makes about four dozen.
Ingredients
1 c. of salted butter, room temperature
1/2 c. brown sugar
1/2 c. sugar
2 large eggs
1-1/2 tsp. vanilla
1-1/2 cup flour
1 tsp. baking soda
1-1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
3 cups oats, quick or old fashioned
1 c. hazelnuts, roasted or toasted, roughly chopped
1 c. of bittersweet chocolate
Directions
- Preheat oven to 350°F.
- Shift flour, baking soda, cinnamon, nutmeg and salt. Set aside.
- Beat the butter and sugars until creamy. About five minutes.
- Add eggs, one at a time, and vanilla. Continue to beat until smooth.
- Add flour mixture and mix well.
- Add oats, hazelnuts and chocolate. Stir until well incorporated.
- Drop a heaping teaspoon onto an ungreased cookie sheet. Space one inch apart.
- Bake for 12 to 20 minutes, or until the cookies are golden brown.
- Cool one minute before removing cookies to a wire rack.