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
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Ingredients
- ¼ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup dark brown sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 9 ounce chunky peanut butter, (a standard JIF jar is 18 oz. so just use half of it)
- ¾ teaspoon baking soda
- 3 cups old fashioned oats
- 1 cup chopped hazelnuts
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees. 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.
- 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.
- 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.
Recipe Notes
Source: adapted from Climbing Grier Mountain
YOUR NOTES
NUTRITION FACTS
Serving: 1 cookie | Calories: 217 kcal | Carbohydrates: 24 g | Protein: 5 g | Fat: 12 g | Fiber: 2 g | Sugar: 15 g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.