Hazelnut Oatmeal Cookies Recipe
Ingredients
| 1 cup unsalted butter, room temperature | ||
| 1 cup packed golden brown sugar | ||
| Egg | 1 | |
| Orange peel | 1 Tablespoon, grated | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 3 cups old fashioned oats | ||
| Toasted hazelnuts | 3/4 Cup (16 tbs), chopped | |
| Currants | 1/2 Cup (16 tbs), dried | |
Directions
Preheat oven to 350°F Butter 2 cookie sheets.
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.
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.
Chef
