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Recipes - Hazelnut oat cookies

Recipe Name

Hazelnut oat cookies

Submitted by

susi91

Recipe Description

Read it from a book

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	13	Ready In (minutes)	43

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Ingredients
Amt.	Measure	Ingredient



4	ounces	hazelnuts, lightly toasted
7	tablespoons	unsalted butter, cold
1 1/4	cups unpacked	brown sugar
1	large	eggs
1	teaspoon	vanilla extract
1	tablespoon	honey
1 3/4	cup	flour, all purpose
3/4	cup	flour, all purpose
1/2	teaspoon	baking powder
1 1/2	cups	Oat bran, raw
1/4	teaspoon	salt
1	tablespoon	milk

Steps

Sequence	Step

1	Preheat the oven to 375°F (190°C). Toast the hazelnuts on a baking sheet for 5 minutes.
2	Once toasted, rub with a clean tea towel to remove most of the skins.
3	Roughly chop the hazelnuts and then set aside.
4	In a bowl, cream together the butter and sugar with an electric hand mixer until smooth.
5	Add the egg, vanilla extract, and honey, and beat well until smooth once more.
6	Combine the flour, baking soda, oats, and salt in a separate large bowl, and stir to mix.
7	Stir the flour mixture into the creamed mixture and beat until very well combined.
8	Add the chopped nuts and raisins, and mix until evenly distributed throughout the dough.
9	If the mixture is too stiff to work with easily, add a little milk until it becomes pliable.
10	Line 2 or 3 baking sheets with parchment paper. Roll the dough into walnut-sized balls.
11	Flatten each ball slightly, leaving plenty of space between them.
12	Bake in batches for 10–15 minutes until golden. Cool slightly, then move to a wire rack.
13	Leave to cool completely before serving. STORE The cookies will keep in an airtight container for 5 days, so if you make a batch on Sunday night they will last the school and working week.

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