Hazelnut Oatmeal Cookies
|Unsalted butter||1 Cup (16 tbs) (At Room Temperature)|
|Packed brown sugar||1 Cup (16 tbs)|
|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|
|Old fashioned oats||3 Cup (48 tbs)|
|Toasted hazelnuts||3⁄4 Cup (12 tbs), chopped|
|Dried currants||1⁄2 Cup (8 tbs)|
Preheat oven to 350Â°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.