People who keep a well-stock supply of chocolate in their office are my buddies. My co-workers are the reason I can never be truly sugar-free. Yes, I’m playing the “blame game”. The other day, I had the audacity to request peanut butter cups, but I fail to restock their candy tray. As a thank you treat to my co-workers, I initially decided to make a chocolate pound cake. A decadent one. The type of cake that will kill a chocolate craving in one bite. However, when I went running last week, I realized I have to start making healthier meals. I still owe my co-workers some type of treat. Hopefully, the oatmeal cookies will be peacemaker with the co-workers. It’s a sugary, healthy treat. Perhaps, the cookies will prevent my overindulgence of their candy stash for one day.
Sidenote: I usually buy Callebaut bittersweet chocolate from Buon Italia in Chelsea Market because of the natural vanilla and rich true flavor of chocolate. I also use it when making hot or cold chocolate milk.
Hazelnut, Chocolate Chip Oatmeal Cookies
1 cup of butter, softened
1/2 cup brown sugar
1/2 cup sugar
1-1/2 tsp. vanilla
1-1/2 cup flour
1 tsp. baking soda
1-1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
3 cups oats, quick or old fashioned
1 cup hazelnuts, roasted or toasted, roughly chopped
1 cup of bittersweet chocolate
1. Preheat oven to 350°F.
2. Shift flour, baking soda, cinnamon, nutmeg and salt.
3. Beat the butter and sugars until creamy. About 5 minutes.
4. Add eggs, one at a time, and vanilla and continue to beat until smooth.
5. Add flour mixture and mix well.
6. Add oats, hazelnuts and chocolate. Stir until well incorporated.
7. Drop a heaping teaspoon onto an ungreased cookie sheet. Space one inch apart.
8. Bake for 12 to 20 minutes, or until the cookies are golden brown.
8. Cool one minute before removing cookies to a wire rack. Makes about four dozen.