Hazelnut Oat Cookies Recipe – Easy Brown Sugar & Cinnamon Bake

Last Updated on 2 months by Neha Deshmukh

Hazelnut Oat Cookies Recipe – Easy Brown Sugar & Cinnamon Bake

Hey everyone! If you’re anything like me, the smell of freshly baked cookies instantly makes everything better. I’ve been making these Hazelnut Oat Cookies for years – they’re a family favourite, and honestly, they just disappear whenever I bake a batch. They’re perfectly chewy, warmly spiced, and have the most wonderful nutty flavour. Plus, they’re surprisingly easy to make! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average cookies. They strike that perfect balance between wholesome and indulgent. The oats give them a lovely texture, the hazelnuts add a delightful crunch, and the brown sugar and cinnamon create a warm, comforting flavour. They’re fantastic with a glass of milk, a cup of chai, or just enjoyed on their own. Honestly, they’re good any time of day! And they’re ready in under an hour – perfect for a weekend baking session.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 170 gms (3/4 cup) Unsalted butter, room temperature
• 210 gm (1 cup) Light brown sugar, packed
• 1 large Egg
• 1 tsp Vanilla extract
• 105 gms (3/4 cup) All-purpose flour
• ½ tsp Baking soda
• ½ tsp Salt
• ½ tsp Ground cinnamon
• 3 cup Quick-cooking oats
• 1 cup Hazelnuts, toasted and chopped

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Toasted Hazelnuts: Don’t skip toasting the hazelnuts! It really brings out their flavour. I usually toast mine in a dry pan on the stovetop for about 8-10 minutes, until fragrant and golden brown. Keep a close eye on them, they burn easily.
• Light Brown Sugar: This is key for that lovely chewy texture and caramel-like flavour. Dark brown sugar will work in a pinch, but it will give a slightly more molasses-y taste.
• Quick-Cooking Oats: These are different from rolled oats! Quick-cooking oats give the cookies a softer, chewier texture. Rolled oats will make them a bit more…rustic, shall we say? Both work, but the texture will change.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and brown sugar. Beat them with an electric mixer (or a good old-fashioned whisk!) for 2-3 minutes, until light and fluffy. This is where the air gets incorporated, so don’t rush it!
3. Next, beat in the egg and vanilla extract until everything is nicely combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures everything is evenly distributed.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix – that can lead to tough cookies.
6. Now for the good stuff! Fold in the oats and chopped hazelnuts using a spatula.
7. Scoop about ¼ cup of dough per cookie onto the prepared baking sheets, leaving about 2 inches between each one.
8. Gently flatten each dough ball to about ½-inch thickness with your fingers.
9. Bake for 12-15 minutes, or until the edges are golden brown but the centers are still slightly soft.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Room Temperature Butter: Seriously, don’t skip this! It makes all the difference in getting a smooth, creamy texture.
• Don’t Overbake: Slightly underbaked cookies are much better than dry, overbaked ones. They’ll continue to set up as they cool.
• Chill the Dough (Optional): If you want thicker cookies, chill the dough for 30 minutes before baking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a vegan butter alternative and the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for best results.
• Spice Level: Add a pinch of nutmeg or cardamom to the dry ingredients for a warmer, more complex flavour. My grandmother always added a tiny bit of cardamom – it’s divine!
• Festival Adaptations: These cookies make wonderful gifts! Package them up in pretty tins or cellophane bags with a ribbon for Diwali or Christmas.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with…

• A tall glass of cold milk (my personal favourite!)
• A steaming cup of masala chai
• A scoop of vanilla ice cream (don’t judge!)

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 3 days. They also freeze well – just pop them in a freezer-safe bag or container for up to 2 months.

FAQs

Q: What is the best way to toast hazelnuts for this recipe?

A: I prefer to toast them in a dry pan on the stovetop, stirring frequently, for about 8-10 minutes. You can also toast them in the oven at 175°C (350°F) for 10-12 minutes.

Q: Can I substitute another nut for the hazelnuts?

A: Absolutely! Walnuts, pecans, or almonds would all be delicious.

Q: Can I make the dough ahead of time?

A: Yes! You can make the dough up to 2 days in advance. Store it in the refrigerator, tightly wrapped, and let it sit at room temperature for about 30 minutes before scooping and baking.

Q: How do I know when the cookies are perfectly baked?

A: Look for golden brown edges and slightly soft centers. They’ll continue to set up as they cool.

Q: What is the best type of milk to serve with these cookies?

A: Honestly, any milk you like! But I think whole milk or almond milk complement the nutty flavour particularly well.