January Bliss Hazelnut Drizzle

I pulled these from the oven on a gray Saturday afternoon when the house felt too quiet. The smell of cinnamon and toasted hazelnuts filled every corner, and suddenly the day didn't seem so heavy. That drizzle on top turned a simple oatmeal cookie into something I actually got excited about.

My neighbor knocked on the door while these were cooling, and I handed her two still warm from the rack. She texted me an hour later asking if I'd make them again for her book club. I did, and they requested them every month after that.

Ingredients

• All-purpose flour: The base that holds everything together without making them cakey.
• Baking soda: Just enough lift to keep them from turning into hockey pucks.
• Fine sea salt: Balances the sweetness and makes the flavors pop.
• Ground cinnamon: Adds warmth that reminds you it's winter.
• Old-fashioned rolled oats: The chew you want in every bite, not instant or they'll disappear.
• Unsalted butter, softened: Let it sit out for an hour or you'll be wrestling with cold chunks.
• Brown sugar, packed: Moisture and a deep molasses note that white sugar can't give you.
• Granulated sugar: Helps with the crisp edges.
• Large eggs: Structure and richness, straight from the fridge is fine.
• Vanilla extract: Real vanilla makes a difference you can taste.
• Raisins: Plump and sweet, they soften as they bake.
• Chopped toasted hazelnuts: Toast them yourself for five minutes, the flavor is worth it.
• Hazelnut spread: The secret weapon that turns these into something special.
• Heavy cream: Loosens the drizzle so it actually drizzles instead of globs.

Instructions

Prep Your Oven and Pans:

Set the oven to 350°F and line your baking sheets with parchment. Don't skip the parchment or you'll be scraping cookies off the pan later.

Mix the Dry Ingredients:

Whisk the flour, baking soda, salt, and cinnamon in a medium bowl, then stir in the oats. It should smell like a cozy morning already.

Cream the Butter and Sugars:

Beat the butter and both sugars until it's light and fluffy, about two minutes. This is where the texture starts.

Add Eggs and Vanilla:

Beat in the eggs one at a time, then the vanilla. The mixture will look a little loose, that's normal.

Combine Wet and Dry:

Stir the dry mixture into the wet just until you don't see flour anymore. Overmixing makes them tough.

Fold in the Good Stuff:

Gently fold in the raisins and hazelnuts. Try not to eat half the dough.

Scoop and Space:

Drop heaping tablespoons of dough onto the sheets, leaving two inches between each. They spread a little but not much.

Bake Until Golden:

Bake for 10 to 12 minutes, watching the edges turn golden while the centers still look soft. Pull them out when you think they need one more minute.

Cool on the Sheet:

Let them sit on the baking sheet for five minutes to firm up. Move them too soon and they'll fall apart in your hands.

Make the Hazelnut Drizzle:

Stir the hazelnut spread and cream in a small bowl, then microwave in short bursts until it's smooth and pourable. Don't rush it or it'll seize up.

Drizzle and Garnish:

Drizzle the warm mixture over the cooled cookies in messy zigzags. Sprinkle extra hazelnuts on top if you want to show off a little.

Pin It

I brought a batch to a January potluck and someone asked if I bought them from a bakery. I didn't correct them right away because it felt too good. These cookies made me feel like I knew what I was doing in the kitchen, even on days when I didn't.

How to Store Them

Keep them in an airtight container at room temperature for up to five days. Layer parchment between them if the drizzle is still tacky. They also freeze beautifully for up to three months, just thaw on the counter before serving.

Swaps That Work

Swap the raisins for chocolate chips if that's more your speed. Dried cranberries or chopped dates work too. If hazelnuts aren't your thing, use walnuts or pecans and skip the drizzle or make a simple powdered sugar glaze instead.

Serving Ideas

These are perfect with black coffee in the morning or chai in the afternoon. I've also crumbled one over vanilla ice cream and it was ridiculous in the best way.

• Pair with a strong espresso to cut the sweetness.
• Serve them slightly warm with a glass of cold milk.
• Pack them in a tin for a thoughtful homemade gift.

Pin It

These cookies became my answer to January gloom. I hope they do the same for you.

Recipe Questions & Answers

→ Can chocolate chips replace raisins?

Yes, chocolate chips can be substituted for raisins to add a different sweetness and texture sensation.

→ How to make these suitable for a vegan diet?

Use plant-based butter, flax eggs as an egg substitute, and dairy-free hazelnut spread and cream for a vegan-friendly version.

→ What gives these cookies their warmth?

Ground cinnamon combined with toasted hazelnuts and brown sugar offers cozy, warming notes to the flavor profile.

→ How to achieve the perfect texture?

Baking until edges are golden and centers set ensures a soft interior with a subtle crispness on the outside.

→ What is the purpose of the hazelnut drizzle?

The drizzle adds a creamy, nutty richness that complements the chewy oats and sweet raisins for a balanced finish.

→ Can the drizzle be prepared without a microwave?

Yes, gently warming the hazelnut spread with cream in a double boiler until smooth works well as an alternative.