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)

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.

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

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

- 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.

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

Holiday cookie experiment part one – CHECK!
- What’s your favorite holiday cookie?















