Chewy and irresistible malted chocolate chip oatmeal cookies with hazelnuts. These tasty cookies are a favorite with the kids!
A lot of people don’t like oatmeal cookies, and I don’t get it. Oatmeal cookies are amazing. Okay, I can understand biting into a cookie expecting chocolate, but getting raisins. That can be a bit jarring, but oatmeal raisin cookies are still amazing. I know you are probably confused about me talking about oatmeal raisin cookies when I promised chocolate in the title. Yes, these are chocolate chip oatmeal cookies. Not a raisin in sight. I am just saying they are both equally good.
Okay, so yes, back to these cookies. These malted chocolate chip oatmeal cookies with hazelnuts.
I was inspired to make these cookies after browsing through Chef’s Library. It is a semi-reference book that discusses the favorite cookbooks of well-known chefs across the globe. For me, it is a very pretty list of books that I need to own. One book a few chefs mentioned that I already do own is Tartine, a cookbook from the owners of a bakery of the same name. I’ve owned the book for some time now, but have never actually made anything from it. This was the exact inspiration I needed to do just that.
Of course, when it comes to cookies, I have this insatiable need to tweak things just to my liking. And if I am completely honest with you, I also lacked a few of the ingredients to make the original recipe in the book. Nonetheless, I think these malted chocolate chip oatmeal cookies with hazelnuts would make an incredible addition to the Tartine Bakery. They are irresistibly chewy and the chocolate malt combination brings out the depth of flavor in the roasted hazelnuts. It is the kind of cookie you want to eat with a hot mug of coffee or cocoa while you snuggle up in your couch on a lazy Sunday afternoon.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cups old-fashioned oats
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¾ cups granulated sugar
- 1 teaspoons barley malt syrup
- 2 large eggs, room temperature
- 2 tablespoons milk, room temperature
- 1 tablespoon vanilla extract
- 1 cup coarsely chopped roasted hazelnuts
- 12 oz semi-sweet chocolate, chopped
- In a medium bowl, mix together the flour, baking powder, baking soda, oats, and salt together. Set aside.
- In a mixer, beat the butter and sugar together until light and fluffy. Add the malt syrup and eggs and beat for about two minutes longer. Add in the milk and vanilla, then beat until well combined.
- Add in the flour mixture and mix until just combined. Fold in the hazelnuts and chocolate with a spatula.
- Cover the mixture well and chill in the refrigerator for at least an hour, preferably overnight.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Bake for about 10 minutes, or until the edges are a nice golden brown.
- Remove and cool the cookies in a wire rack.
- Store up to a week in an air tight container.