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I'm the girl, Gracie. Here at GML you can follow my journey of dreaming, working, eating, loving, dancing, and blogging my way through life in NYC.


chocolate hazelnut oatmeal cookies.

I’ve mentioned before how I’m not chocolate’s biggest fan. However, I’ve come to terms with the fact that I live in a world where I’m the minority in this category. So, how does a girl like me satisfy my chocolate-loving friends for the holidays while still being able to enjoy the treats myself?

Well, based on my exceptions when it comes to enjoying chocolate, I was quite sure I’d happily consume a chocolate treat that was a) paired with some sort of nut butter flavor and b) served in cookie form.

I was right.

Chocolate Hazelnut Oatmeal Cookies (yields 18-20 cookies)

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ingredients:

  • 4 tbsp unsalted butter, softened
  • 4 tbsp chocolate hazelnut butter, softened (I used Justin’s)
  • 1 cup sugar
  • 1 egg
  • 1 cup flour (I used half white, half whole wheat)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1.5 cups oats

directions:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • In a medium bowl, combine flour, baking soda, and salt. Set aside.
  • In a large bowl, cream the butter, chocolate hazelnut butter, and sugar. Beat in the egg.

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  • Add flour mixture to wet mixture and combine, followed by adding the oats. Result will be a thick batter.

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  • Use a melon scooper or tablespoon to form 18-20 golf-ball-sized cookies. Flatten with the back of a spoon.

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  • Bake for 10 minutes. Let cool on baking sheet for about 3 minutes before transferring to cooling rack.
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Seriously. To. Die.

These aren’t incredibly chocolately, but they definitely have a more decadent flavor than your average oatmeal cookie.

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Be sure not to over-bake these, as you want to maintain the ever important ooey-gooey cookie center.

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Holiday cookie experiment part one – CHECK!

  • What’s your favorite holiday cookie?

38 comments to chocolate hazelnut oatmeal cookies.

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