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Hazelnut Oatmeal Cookies Recipe
|Unsalted butter||1 Cup (16 tbs) (At Room Temperature)|
|Packed brown sugar||1 Cup (16 tbs)|
|Grated orange peel||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Old fashioned oats||3 Cup (48 tbs)|
|Toasted hazelnuts||3⁄4 Cup (12 tbs), chopped|
|Dried currants||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5554 Calories from Fat 2452
% Daily Value*
Total Fat 283 g436%
Saturated Fat 127 g635.1%
Trans Fat 0 g
Cholesterol 695.3 mg
Sodium 874.6 mg36.4%
Total Carbohydrates 691 g230.3%
Dietary Fiber 64.8 g259.3%
Sugars 268 g
Protein 98 g196.3%
Vitamin A 120.8% Vitamin C 45.2%
Calcium 92.9% Iron 190.4%
*Based on a 2000 Calorie diet
Using electric mixer, beat butter and sugar in large bowl until fluffy.
Beat in egg, orange peel and vanilla extract.
Mix flour, baking powder, cinnamon and salt in medium bowl.
Add to butter mixture; mix well.
Mix in oats, nuts and currants.
Scoop dough by rounded tablespoons, form in 1 1/2 inch round balls and place on prepared sheets, spacing balls 2 inches apart.
Bake until golden, about 20 minutes.
Transfer cookies to racks; cool.
Store in airtight container.