Winter Hazelnut Oatmeal Raisin (Print Version)

A cozy blend of spices, oats, raisins, and toasted hazelnuts topped with a creamy 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 tsp baking soda
04 - 1/2 tsp fine sea salt
05 - 1 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg

→ Wet Ingredients

07 - 1/2 cup unsalted butter, softened
08 - 1/2 cup light brown sugar, packed
09 - 1/4 cup granulated sugar
10 - 2 large eggs, room temperature
11 - 1 tsp pure vanilla extract

→ Add-Ins

12 - 1 cup raisins
13 - 1/2 cup toasted hazelnuts, coarsely chopped

→ Hazelnut Drizzle

14 - 1/2 cup hazelnut spread
15 - 2 tbsp heavy cream

# Step-by-step Instructions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, oats, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
03 - Beat butter, brown sugar, and granulated sugar until light and creamy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined.
06 - Fold in raisins and chopped hazelnuts until evenly distributed.
07 - Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 11-13 minutes until edges are golden brown and centers are just set.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
10 - Warm hazelnut spread and heavy cream together in microwave-safe bowl for 20-30 seconds. Stir until smooth.
11 - Drizzle hazelnut mixture over cooled cookies using spoon or piping bag. Allow to set before serving.

# Expert Advice:

01 -
  • The hazelnut drizzle transforms ordinary oatmeal raisin cookies into something that feels like a winter bakery secret
  • These cookies manage to be both wonderfully chewy and delicately crisp at the edges
02 -
  • Overbaking these cookies makes them dry, so pull them from the oven when centers still look slightly soft
  • The hazelnut drizzle thickens as it cools, so work quickly while it is still warm and pourable
03 -
  • Chill the dough for 30 minutes before baking if your cookies are spreading too thin
  • Use a cookie scoop for uniform size so everything bakes evenly

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