The other week one of hubby’s co-workers gave him a new flavor of Ritter bar that they brought back from Europe. All chocolate of course gets passed on to me :):) and I gladly sampled it. It was called hazelnut cookie, and it is my new favorite flavor, seriously good guys! So inspired by that, and using my hubs’ favorite cookie recipe as my starting point, I put together this recipe. It took me maybe three attempts to settle on this recipe because on every re-do I felt like it needed a little more hazelnut flavor. But I think I’m finally happy with this one.
Do you guys have a favorite treat you’ve come across on your travels??
Makes 1 dozen
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, not packed
- 1 egg
- 1/8 tsp salt
- 1/4 tsp vanilla extract
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup + 2 Tbsp flour
- 1/2 cup hazelnut meal
- 1/4 cup quick oats
- 3.5 oz Heath chocolate-toffee bits or chopped toffee candy bar
- 1/4 cup chopped hazelnuts + extra for dipping
- good dark chocolate for dipping
Cream together the butter, granulated sugar and brown sugar. Add egg and vanilla and combine.
In a separate bowl, combine the flour, hazelnut meal, salt, baking soda and baking powder. Mix into wet batter just until combined. Then fold in the oats, chocolate-toffee bits, and chopped hazelnuts. Use a cookie scoop or your hands to make about 1-1/2 inch balls and place onto cookie sheets.
Bake for 10-12 minutes until they are golden brown around the edges, then cool completely on a cooling rack.
Melt about 2 oz. of dark chocolate in a small bowl. Place your leftover chopped hazelnuts in a separate small bowl. Dip your cooled cookies into the chocolate, sprinkle with hazelnuts, and place back on your cooling rack or parchment paper until chocolate is hardened.