Soft Toasted Oatmeal Cookies with Toasted Hazelnuts
Prep time
Cook time
Total time
Serves: 12
  • ⅔ cups brown sugar
  • 1 stick unsalted Challenge Butter, room temperature
  • 1 egg
  • ⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup hazelnuts
  • 1.5 cups old-fashioned oats
  1. Place the whole hazelnuts and oats on a baking sheet and toast in the oven at 325F for about 5-10 minutes. Keep an eye on them to make sure they don't turn too brown. Set aside to cool down.
  2. Toast the oats in the oven
  3. Beat the sugar and the butter until combined, then add the egg and beat for about 2-3 minutes until light and fluffy.
  4. Add the flour and baking powder and mix with the electric mixer just until combined.
  5. Add oats and hazelnuts and mix well with your hands, until well combined.
  6. Place in refrigerator for about 10-15 minutes.
  7. Preheat the oven to 350F.
  8. Roll the dough in golf ball sized balls and place on a parchment paper lined baking sheet, about 2 inches apart of each other.
  9. Very slightly press them down with a spoon but do NOT flatten them completely.
  10. Bake for about 12 minutes until the edges start to turn golden.
Recipe by Sugary & Buttery at