Frosted Hazelnut Drizzle Oatmeal (Print Version)
Soft oatmeal cookies enhanced with creamy frosting and a delicate hazelnut drizzle topping.
# List of Ingredients:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 1 cup packed light brown sugar
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 1 1/2 teaspoons vanilla extract
06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 2 1/2 cups old-fashioned rolled oats
11 - 1 cup raisins
12 - 1/2 cup chopped toasted hazelnuts
→ Frosting
13 - 1 1/2 cups powdered sugar
14 - 2 tablespoons milk
15 - 1/2 teaspoon vanilla extract
→ Hazelnut Drizzle
16 - 1/3 cup chocolate-hazelnut spread
17 - 1 tablespoon milk
# Step-by-step Instructions:
01 - Set oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
03 - Beat in eggs one at a time, then mix in vanilla extract.
04 - Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
05 - Gradually add dry ingredients to the butter mixture, stirring until just combined.
06 - Fold in rolled oats, raisins, and chopped toasted hazelnuts gently.
07 - Drop heaping tablespoons of dough onto prepared sheets, spacing about 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are golden and centers are set. Cool on sheets for 5 minutes, then transfer to wire racks completely cool.
09 - Whisk powdered sugar, milk, and vanilla extract until smooth and spreadable.
10 - Spread a thin layer of frosting over each cooled cookie.
11 - Whisk chocolate-hazelnut spread with milk until smooth; drizzle over frosted cookies using a spoon or piping bag.
12 - Allow frosting and drizzle to firm before serving or storing.
# Expert Advice:
01 -
- They taste like indulgence but come together easier than you'd think, which means you can impress people without hours in the kitchen.
- The combination of chewy oats and raisins with that luxurious frosting and hazelnut drizzle feels like you've created something truly special, even on your first try.
- They're soft and tender in a way that makes people ask for the recipe immediately after one bite.
02 -
- Don't overbake these cookies, even by a minute or two. That edge of the pan might look pale, but it's still cooking when you pull it out. Underbaked is far better than overdone here.
- Your frosting temperature matters more than you'd think—if it's cold and stiff, warm it slightly and it becomes spreadable. If it's too warm, it won't set properly on the cookies.
- The hazelnut drizzle needs to be the right consistency or it'll either sit in a blob or seep into the frosting. Test it on a spare cookie first if you're unsure.
03 -
- If you don't have an electric mixer, you can absolutely make these by hand—it just takes more elbow grease and a bit longer. The result is exactly the same.
- Brown your butter in a small saucepan before creaming it, and you'll unlock a deeper, nuttier flavor that makes these cookies even more special.