Holiday Glow Hazelnut Drizzle (Print Version)
A cozy batch featuring oats, raisins, warm spices, and a luscious hazelnut drizzle.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 cups old-fashioned rolled oats
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground nutmeg
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1/2 cup unsalted butter, softened
08 - 1/2 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 2 large eggs
11 - 1 teaspoon vanilla extract
→ Add-Ins
12 - 3/4 cup raisins
13 - 1/2 cup chopped toasted hazelnuts
→ Hazelnut Drizzle
14 - 1/3 cup chocolate-hazelnut spread (e.g., Nutella)
15 - 2 tablespoons heavy cream
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, oats, cinnamon, nutmeg, baking soda, and salt until evenly mixed.
03 - In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy.
04 - Add eggs one at a time to the creamed mixture, beating well after each addition, then mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined without overmixing.
06 - Gently fold raisins and toasted hazelnuts into the dough until evenly distributed.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake in preheated oven for 10 to 12 minutes, until cookies are golden at the edges and set in the center.
09 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10 - In a small microwave-safe bowl, combine chocolate-hazelnut spread and heavy cream. Heat in 10-second intervals, stirring until smooth and pourable.
11 - Drizzle the hazelnut mixture over cooled cookies and allow to set before serving.
# Expert Advice:
01 -
- They strike the perfect balance between chewy and crispy, with a tender center and golden edges that make every bite satisfying.
- The hazelnut drizzle adds an unexpected touch of luxury without requiring fancy pastry skills or special equipment.
- These cookies stay fresh for days, which means you can bake them ahead and feel like you have a gift ready whenever you need it.
- The warm spices fill your kitchen with that unmistakable holiday aroma that no candle can quite replicate.
02 -
- Don't overbake these cookies. The moment they look like they might need another minute, they're actually ready. That seemingly underbaked center continues cooking from residual heat and becomes perfectly chewy once cooled.
- Room temperature ingredients blend together more smoothly than cold ones. It seems like a small detail, but it's the difference between a silky batter and one that looks separated and grainy.
- The hazelnut drizzle must cool completely before serving, or it will smudge and slide off your cookies. Patience here is part of the recipe.
03 -
- Soak your raisins in warm water for five minutes before adding them to the dough. This plumps them up and makes them taste fresher and more tender throughout the cookies.
- Toast your own hazelnuts if you have them raw. Spread them on a baking sheet at 350°F for about ten minutes until fragrant and lightly browned. The difference in flavor is remarkable.
- Make extra drizzle. I always find myself wanting a little more hazelnut on top, and you can store extra in the refrigerator for up to a week.