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Friday, 29 November 2013

Hazelnut Oatmeal Chocolate Chip Cookies

By: Chef Miriam Borys

Yield:  4 doz. 1 oz. cookies

1 cup toasted hazelnuts (nuts can be omitted if desired)
1 cup all-purpose flour
¼ lb. Butter (½ cup)
½ cup brown sugar
½ cup white sugar
1 egg
1 tbsp. Vanilla
1 cup  large oat flakes (not instant) (can be baked for 10 minutes at 350 and let cool first)
½ cup coconut flakes
½ cup whole wheat flour
1/2  tsp. baking soda

1/2 tsp. baking powder
¼ tsp. Salt
½ to 1 cup of chocolate chips

Note: if you choose not to add hazelnuts make sure you add a total of 1 cup of flour to this recipe
  1. If using hazelnuts add ½ cup white flour with 1 cup of toasted hazelnuts to a food processor and combine until small chunks and slightly powdery. Set aside for later use in this recipe.
  2. In a mixer or by hand cream butter, sugars & egg.
  3. Add all dry ingredients including the flour/hazelnut mixture from the processor and mix until it form cookie dough
  4. Add chocolate chips of choice.
  5. Scoop to bake or roll in parchment paper to freeze for later use.
  6. Bake cookies at 350° for 10-12 minutes.
Options: The sky is the limit for these delicious cookies
¼ cup milk chocolate chips
½ cup dark chocolate
1 peanut butter bar broken up into chunks

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