Winter Warmth Hazelnut Drizzle (Print Version)
Hearty oatmeal raisin bites enhanced with toasted hazelnuts and a luscious glaze to warm your winter moments.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
06 - 1 cup unsalted butter, softened
07 - 3/4 cup brown sugar, packed
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons vanilla extract
→ Mix-Ins
11 - 2 cups old-fashioned rolled oats
12 - 1 cup raisins
13 - 3/4 cup toasted hazelnuts, chopped
→ Hazelnut Drizzle
14 - 1/2 cup powdered sugar
15 - 2 tablespoons hazelnut spread
16 - 2-3 teaspoons milk
# 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, baking soda, salt, cinnamon, and nutmeg until well blended.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy and light in texture.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until incorporated.
05 - Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Stir in oats, raisins, and chopped toasted hazelnuts until evenly distributed throughout the dough.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies 2 inches apart to allow for spreading.
08 - Bake for 10-12 minutes, until edges are golden brown and centers are just set.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire racks to cool completely before glazing.
10 - In a small bowl, whisk together powdered sugar, hazelnut spread, and milk until smooth and pourable. Adjust consistency with additional milk if needed.
11 - Drizzle the hazelnut glaze over cooled cookies using a fork or piping bag. Allow glaze to set before serving.
# Expert Advice:
01 -
- The toasted hazelnuts add this incredible nutty depth that pairs perfectly with the sweet raisins
- That simple hazelnut drizzle transforms an already great cookie into something that feels bakery-special
- These cookies stay perfectly chewy for days, assuming they last that long in your house
02 -
- Underbaking slightly is your friend—pull them when edges are golden and centers look just a tiny bit underdone for maximum chewiness
- Room temperature ingredients are non-negotiable here because cold butter won't cream properly and affects the whole cookie's texture
- The hazelnut drizzle must be applied to completely cooled cookies or it will melt right off and you'll have a delicious but messy situation
03 -
- Toast your hazelnuts in a single layer at 350°F for 8-10 minutes, then rub them in a clean towel while warm to remove most of the skins
- For uniformly sized cookies, use a cookie scoop—the tablespoon size is perfect for this recipe
- If your dough feels too soft to scoop, chill it for 15 minutes to prevent excessive spreading in the oven