I’m more night owl than morning person, but years of 4:45am rowing practices can sure teach a girl to wake up for something worthwhile. And on cold, stand-in-your-pyjamas-by-the-radiator days, an occasionally worthwhile thing is to set your alarm half an hour earlier than usual so you can bake the cookie batter you made the night before. You can do it sleepily; it doesn’t require conversation. The kettle can be on. You go through your morning routine with the extra benefit of the heat of the oven, and the smell (the smell!) of cookies coming into being. And you coworkers will certainly be pleased.
Let’s not forget still-steaming cookies for breakfast. I certainly didn’t.
These cookies are really good. My coworkers decimated them. Before leaving for the office, I texted Dave about the remaining tupperware of cookies: “LEAVE ME THE PRETTIEST FIVE FOR PHOTOGRAPHS.” He left me four pretty ones and a funny-looking one (not pictured; pre-photo session snack). They’re crunchy from the nuts and melty from the chocolate, and so much cozier than a standard chocolate chip. And oatmeal?! No wonder it felt like breakfast food. What a perfect wintertime cookie.
Notes: 1) Know what’s one thing I’ve never seen in a grocery store? Hazelnut extract. I used almond because I knew I had some somewhere (back of the top cupboard, still sealed), but I wouldn’t worry about it if you don’t. Opt for an extra 1/2 tsp of vanilla, or go without. These cookies have enough good things in them to hold their own. 2) While chopping the chocolate for these cookies, I may have overestimated how many ounces I’d need to make a cup. No regrets.
Oatmeal Hazelnut Chocolate Chip Cookies
adapted slightly from Adventures in Cooking
1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups old-fashioned oats
1/2 cup hazelnuts, chopped
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
2 tbsp Nutella
1/4 cup honey
1/2 tsp vanilla
1/2 tsp hazelnut or almond extract (optional)
1 cup dark chocolate, chopped
1. In a medium bowl, combine the flour, baking soda, baking powder, salt, hazelnuts, and oats. Set aside.
2. In a second bowl, cream the butter with the sugars and Nutella until it begins to lighten. Add the egg and beat until fluffy. Add honey and extract(s), beating to combine. Add the oatmeal mixture, stirring until just combined. Fold in chocolate chunks.
3. Place tablespoon-fuls of the batter onto a baking sheet lined with parchment paper. Bake 12 at a time in a 350 degree oven for 9 minutes, or until the edges have just started to brown. Let them cool on the baking sheet for a few minutes before removing to a wire rack.