Malted Chocolate Chip Oatmeal Cookies with Hazelnuts
Soft, chewy malted chocolate chip oatmeal cookies studded with hazelnuts
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cups old-fashioned oats
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 ¾ 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
Instructions
- 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.