I seem to have created something new. I had wanted to make my white chocolate cinnamon cookies with oatmeal, but then I decided I could improve on it. And I didn’t have any cinnamon chips. So I did improve my recipe and changed it up…and…taa daa! The 2019 White Chocolate Oatmeal Hazelnut Cookies were born.
1 cup of butter softened (2 sticks)
1 cup white sugar
1 cup brown sugar
2 large eggs
2 tablespoons buttermilk
2 teaspoons vanilla extract
3 teaspoons cinnamon
2 cups all-purpose flour
1/2 cup almond flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup quick cook oatmeal (plain no flavoring)
2 cups white chocolate baking chips
1 cup dried currants (I used Sunmaid Zante Currants)
1 cup chopped hazelnuts
Preheat oven to 350°
Cream together until well mixed butter and both sugars in a large bowl. Add eggs one at a time, followed by vanilla, beat until light and fluffy. Add 2 tablespoons buttermilk.
Add cinnamon, salt, baking soda.
Mix in 2 cups of all-purpose white flour until mixed well. Stir in oatmeal, followed by white chocolate baking chips, and finally the hazelnuts.
I chilled my dough about an hour.
Drop by rounded teaspoons on cookie sheets lined with parchment paper or silicone baking sheets. (I line my cookie pans silicone baking sheets for the most part now.)
I actually like to roll might dough into about 1 inch balls instead of “drop”. I place them a couple inches apart on the sheet.
Bake at 350° for 10 to 11 minutes depending on your oven.
Do not overbake and please cool these cookies at least five or six minutes before removing from baking sheet to cooling rack to cool completely.
This recipe makes a little over 4 1/2 dozen cookies. They seem to be an instant crowd pleaser in my house, so I hope you like them too!