About a month ago I attended an “Eat well, Be well” event, which was meant to mark Food Day of 2013. It was hosted in the Presbyterian Church in Corvallis and there were speakers and workshops. The greatest part of this event was the amount of food they had brought in from different people’s homemade recipes. I was stuffed by the end of this buffet line of healthy, simple, organic foods. My favorite dish of all, of course it was a dessert, was the hazelnut oatmeal cranberry cookies. What I like most about this cookie was the hazelnut taste in every bite. Most of the time I stick to the chocolate chip cookies and have never even though of adding ground roasted hazelnut so this was indulging. I want to give credit to Jessica Brothers for her inspiration of this original recipe. I have changed a couple things around but only small additions since this was such an outstanding recipe.
The link for all the recipes of the dishes that were at this event is here:
Anyways I hope you enjoy the pictures and please let me know how the cookies turned out if you decide to make them!
- 1/2 cup butter
- 1/4 cup shortening [crisco]
- 2 eggs
- 1 tsp vanilla
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups rolled oats
- 1 cup of cranberries
- 2 cups hazelnuts
- 1 1/2 cup flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
Yield: 32 cookies
Making the dough:
- Mix in a medium sized bowl [or a mixer] the butter, shortening, sugar, and vanilla.
- Mix in a separate bowl the following dry ingredients: dried cranberries, flour, oats, salt, baking soda, baking powder, and cinnamon.
- Preheat the oven to 375 degrees and add 2 cups of hazelnuts to a baking sheet. Once the oven is heated go ahead and put the baking sheet of hazelnuts in the oven for 3 minutes or until you can smell the hazelnuts.
- Whisk the two eggs in a small bowl and add to to the sugar and butter and mix until the following wet ingredients are creamy.
- Add the 2 cups of hazelnuts [once they are roasted] in a food processor and pulse 3-4 times until they are finely chopped. Add the hazelnuts to the mixing bowl with all the other dry ingredients and mix them all together.
- Add the dry ingredients slowly to the wet ingredients and mix together for a couple minutes.
- Using an ice cream scooper or a spoon, place the dough on a baking sheet 2 inches apart and cook for 13 minutes.
For the last two batches I mixed chocolate chips into the dough because I require the addition of chocolate to almost everything and they turned out delicious either way! Enjoy!