Peanut Butter Chocolate Hazelnut Oatmeal Cookies
Peanut butter chocolate hazelnut oatmeal cookies are bursting with your favorite cookie ingredients all in one cookie!
Servings: 2 dozen
Ingredients
- ¼ cup (57 g) unsalted butter room temperature
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) dark brown sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 9 ounce (255 g) chunky peanut butter
- ¾ teaspoon baking soda
- 3 cups (243 g) old fashioned oats
- 1 cup (120 g) chopped hazelnuts
- 1 cup (180 g) mini chocolate chips
Instructions
- Preheat oven to 350 °F (177 °C). Line baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs, beating well after each egg, then finally the vanilla extract and beat for 2 more minutes.1/4 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup dark brown sugar, 2 eggs, 1/2 teaspoon vanilla extract
- Add the peanut butter and baking soda and mix until well incorporated. Then add the oats, hazelnuts, and chocolate chips. If it seems like your mixer is straining a bit, you can stop it and do it by hand, but it should be ok with the mixer.9 ounce chunky peanut butter, 3/4 teaspoon baking soda, 3 cups old fashioned oats, 1 cup chopped hazelnuts, 1 cup mini chocolate chips
- Using a large cookie scoop, drop dough onto lined baking sheets and gently press down to flatten the tops with a fork.
- Bake for 13-15 minutes depending on how large your cookies are. You're looking for the edges to be slightly brown and crisp.
- Let cool on baking sheet for 5 minutes then move to a wire cooling rack to cool completely.
- Store in an airtight container.
Notes
Source: adapted from Climbing Grier Mountain
Nutrition
Serving: 1 cookie | Calories: 217 kcal | Carbohydrates: 24 g | Protein: 5 g | Fat: 12 g | Fiber: 2 g | Sugar: 15 g
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