Frosted Hazelnut Drizzle Oatmeal

I still remember the afternoon my grandmother pulled a batch of these hazelnut drizzle cookies from her oven, and the entire kitchen filled with this warm, nutty aroma that made everyone stop what they were doing. She'd been perfecting this recipe for years, blending her love of classic oatmeal raisin cookies with a decadent frosting and that silky hazelnut drizzle that made them feel impossibly fancy. The first time I bit into one, I understood why she kept coming back to make them again and again—they were soft, chewy, and absolutely unforgettable.

I'll never forget baking these for my college roommate's birthday party. Everyone gathered in our tiny dorm kitchen, skeptical at first, but then someone tried one and suddenly they were all gone in minutes. Watching people's faces light up over a homemade cookie I'd made felt like pure magic, and that's when I knew these would become my go-to recipe forever.

Ingredients

• Unsalted butter, softened (1 cup): This is your foundation for tender cookies with that perfect crumb. Softening it properly means it creams better and creates that light, fluffy texture that makes these cookies special.
• Light brown sugar (1 cup) and granulated sugar (1/2 cup): The combination of both sugars gives you depth and moisture. The brown sugar adds that subtle caramel note that pairs beautifully with hazelnuts.
• Eggs (2 large) and vanilla extract (1 1/2 tsp): Eggs bind everything while adding richness, and vanilla is the quiet hero that ties all the flavors together seamlessly.
• All-purpose flour (1 1/2 cups): Measure by spooning and leveling for accuracy—too much flour and your cookies become dense instead of tender.
• Baking soda (1 tsp) and baking powder (1/2 tsp): These work together to give your cookies lift and that golden-brown edge while keeping the centers soft.
• Salt (1/2 tsp): Never skip this; salt enhances every flavor and makes the sweetness sing.
• Old-fashioned rolled oats (2 1/2 cups): Use old-fashioned, not instant—the texture is infinitely better and more satisfying to bite into.
• Raisins (1 cup): Plump, tender raisins are what you want here. If yours seem dry, soak them in warm water for 10 minutes before folding them in.
• Toasted hazelnuts, chopped (1/2 cup): Toasting them yourself brings out a deeper, richer flavor than raw ones. It's a small step that makes a real difference.
• Powdered sugar (1 1/2 cups), milk (2 tbsp), and vanilla extract (1/2 tsp) for frosting: Mix until you get that perfect spreadable consistency—not too thick, not too thin.
• Chocolate-hazelnut spread (1/3 cup) and milk (1 tbsp) for drizzle: Thinning it with a touch of milk makes it drizzle-able without losing that rich hazelnut flavor.

Instructions

Prepare Your Workspace:

Preheat your oven to 350°F and line two baking sheets with parchment paper. This seems simple, but it's the difference between cookies that slide around and ones that bake evenly and come off without sticking.

Cream the Butter and Sugars:

In a large bowl, beat the softened butter with both sugars until the mixture is light, fluffy, and pale—this usually takes about 2 to 3 minutes with an electric mixer. You're incorporating air here, which creates that tender crumb you're after.

Add the Eggs and Vanilla:

Beat in the eggs one at a time, letting each one fully incorporate before adding the next. Then add the vanilla extract. The mixture might look slightly curdled at first, but keep going—it comes together beautifully.

Combine the Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This distributes the leavening agents evenly so your cookies bake up tender and golden.

Bring It Together Gently:

Gradually add the dry mixture to the butter mixture, stirring just until combined. Don't overmix—you want tender cookies, not tough ones. Stop as soon as you don't see any streaks of flour.

Fold in the Heart of the Cookie:

Gently fold in the oats, raisins, and hazelnuts. Use a spatula and fold rather than stir to keep everything as tender as possible. This is where the magic starts to feel real.

Shape and Space:

Drop heaping tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. They spread as they bake, so don't crowd them or they'll merge together.

Bake with Intention:

Bake for 11 to 13 minutes, until the edges are golden brown but the centers still look just set—they should jiggle ever so slightly when you gently shake the pan. This is crucial for keeping them chewy in the middle.

Cool with Patience:

Let the cookies cool on the baking sheet for 5 minutes—this firms them up enough to transfer safely. Then move them to a wire rack to cool completely. Completely. I know it's hard to wait, but frost them while warm and your frosting melts right off.

Make the Frosting:

While cookies cool, whisk together powdered sugar, milk, and vanilla extract until you have a smooth, spreadable consistency. Taste it as you go—adjust sweetness or creaminess as you like.

Frost with a Light Hand:

Spread a thin, even layer of frosting on each cooled cookie. You're not making a cake here—just a delicate coating that lets the cookie shine through.

Create the Drizzle:

Warm the chocolate-hazelnut spread slightly by whisking it with milk until it reaches a drizzle consistency. If it's too thick, it won't flow; too thin, and it spreads instead of drizzles.

Drizzle with Flair:

Using a spoon or piping bag, drizzle the hazelnut mixture in thin lines over the frosted cookies. Let your hand move naturally—rustic and beautiful is the goal here.

Let Everything Set:

Give the frosting and drizzle time to firm up before serving or storing. A couple of hours at room temperature does the trick, though you can speed this up in the refrigerator if you're eager.

Pin It

There was a moment during a quiet Sunday morning when I was testing this recipe one more time, and my partner came into the kitchen to find me with a cookie in each hand, trying to decide if they were perfect yet. We laughed, but then they tasted one and pulled me into a hug. Sometimes a cookie is just a cookie, but sometimes it's a small gesture that says, "I made something beautiful, and I wanted to share it with you."

Bringing Out the Best Flavors

The beauty of this recipe is in how the three components work together to create something greater than the sum of their parts. The soft, chewy oatmeal base provides a humble foundation, but the frosting adds elegance and the hazelnut drizzle adds luxury. If you want to deepen the hazelnut flavor even more, toast your chopped hazelnuts yourself in a dry skillet for a few minutes until fragrant. You can also experiment with the frosting—a touch of almond extract instead of vanilla creates a subtle, sophisticated shift that pairs beautifully with the nuts.

Making Them Your Own

One of the joys of these cookies is how forgiving they are to customization. I've made them with pecans and walnuts when hazelnuts weren't on hand, and honestly, each version felt just as special. Some afternoons I skip the frosting entirely and just do the drizzle for a slightly less sweet cookie. Other times I've added a pinch of cinnamon or nutmeg to the dough for a hint of warmth. The recipe welcomes your personality into it.

Storing and Sharing

The best part about making these is that they keep beautifully in an airtight container at room temperature for up to four days—though I've never seen them last that long. They're also wonderful for giving as gifts; there's something about a homemade frosted cookie that feels more thoughtful than almost anything else you could offer. When I pack them in a box with tissue paper or a ribbon, people always know they're receiving something made with care.

• Keep them in an airtight container to maintain that perfect chewy texture and prevent the frosting from drying out.
• If you're planning to make them ahead, bake the cookies and skip the frosting and drizzle until the day you need them—it keeps everything fresh.
• They freeze beautifully too; just freeze them unfrosted and decorate them after they thaw on a cool kitchen counter.

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These cookies have become my answer to the question, "What should I bring?" because they're reliable, impressive, and genuinely beloved. Every time I make them, I'm reminded that the best recipes are the ones that bring people together.

Recipe Questions & Answers

→ What makes these cookies soft and chewy?

The combination of brown sugar and granulated sugar with ample butter creates a moisture-rich dough, while careful baking ensures a tender, chewy texture.

→ Can I substitute hazelnuts with other nuts?

Yes, toasted pecans or walnuts can be used instead, offering a different but equally delicious crunch and flavor profile.

→ How do I get the frosting smooth and spreadable?

Whisk powdered sugar with milk and vanilla extract until the mixture is smooth and easily spread across cooled cookies.

→ Is there an option for gluten-free ingredients?

Replacing all-purpose flour with a gluten-free blend and using gluten-free rolled oats makes these suitable for gluten-free diets.

→ How should these treats be stored?

Keep them in an airtight container at room temperature for up to four days to maintain freshness and texture.