January Bliss Hazelnut Drizzle (Print Version)

Wholesome oatmeal raisin cookies crowned with luscious hazelnut drizzle for cozy winter treats.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt
04 - 1 teaspoon ground cinnamon
05 - 2 cups old-fashioned rolled oats

→ Wet Ingredients

06 - 1 cup unsalted butter, softened
07 - 3/4 cup packed brown sugar
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract

→ Add-ins

11 - 1 cup raisins
12 - 1/2 cup chopped toasted hazelnuts

→ Hazelnut Drizzle

13 - 1/2 cup hazelnut spread
14 - 2 tablespoons heavy cream

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the oats evenly.
03 - In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy.
04 - Beat in eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
06 - Fold the raisins and chopped toasted hazelnuts gently into the dough.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart.
08 - Bake for 10 to 12 minutes until edges turn golden and centers appear set.
09 - Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10 - In a small microwave-safe bowl, combine the hazelnut spread and heavy cream. Heat in 10-second intervals, stirring until the mixture is smooth and pourable.
11 - Drizzle the hazelnut mixture over cooled cookies. Optionally garnish with additional chopped hazelnuts and allow the drizzle to set before serving.

# Expert Advice:

01 -
  • The hazelnut drizzle makes them feel fancy without any extra fuss.
  • They stay soft for days if you hide them well enough.
  • You probably have most of these ingredients already.
02 -
  • Don't overbake them or they turn dry and crumbly instead of chewy.
  • Let the drizzle cool completely before stacking or you'll have a sticky mess.
03 -
  • Toast the hazelnuts yourself in a dry skillet for deeper flavor.
  • Use a fork to drizzle instead of a spoon for better control and prettier lines.

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