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Hazelnut Oatmeal Cookies

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Ingredients
  Unsalted butter 1 Cup (16 tbs) (At Room Temperature)
  Packed brown sugar 1 Cup (16 tbs)
  Egg 1
  Grated orange peel 1 Tablespoon
  Vanilla extract 1 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Old fashioned oats 3 Cup (48 tbs)
  Toasted hazelnuts 3⁄4 Cup (12 tbs), chopped
  Dried currants 1⁄2 Cup (8 tbs)
Directions

Preheat oven to 350°F Butter 2 cookie sheets.
Using electric mixer, beat butter and sugar in large bowl until fluffy.
Beat in egg, orange peel and vanilla extract.
Mix flour, baking powder, cinnamon and salt in medium bowl.
Add to butter mixture; mix well.
Mix in oats, nuts and currants.
Scoop dough by rounded tablespoons, form in 1 1/2 inch round balls and place on prepared sheets, spacing balls 2 inches apart.
Bake until golden, about 20 minutes.
Transfer cookies to racks; cool.
Store in airtight container.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Baked
Dish: 
Cookie
Interest: 
Everyday

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