Get ready to elevate your cookie game with these mind-blowing PB Chocolate Hazelnut Oatmeal Cookies that will make your taste buds dance with joy! Imagine the perfect blend of creamy peanut butter, rich chocolate hazelnuts, and hearty oats coming together in one absolutely addictive treat. Whether you're a cookie monster, a dessert enthusiast, or just someone looking to impress at your next gathering, these cookies are about to become your new obsession. Prepare for a mouthwatering journey that combines classic comfort with gourmet indulgence!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup peanut butter
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup chocolate hazelnuts, chopped
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, combine the peanut butter and brown sugar. Mix thoroughly using an electric mixer or wooden spoon until the mixture becomes smooth and well-integrated, about 2-3 minutes.
- Add the large egg and vanilla extract to the peanut butter mixture. Beat until the ingredients are completely combined and the mixture looks uniform.
- In a separate bowl, whisk together the rolled oats, baking soda, and salt to ensure even distribution of the dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until a cohesive cookie dough forms.
- Gently fold in the chopped chocolate hazelnuts, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie portion with the back of a fork, creating a crisscross pattern and helping the cookies spread evenly.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to firm up.
- Transfer the cookies to a wire cooling rack to cool completely. The cookies will continue to crisp up as they cool.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Room Temperature Matters: Ensure your egg and peanut butter are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: Mix the dough just until ingredients are combined to keep cookies tender and prevent toughness.
- Uniform Cookie Size: Use a cookie scoop for consistent sizing, which ensures even baking.
- Chill Option: For thicker cookies, refrigerate the dough for 30 minutes before baking.
- Check Oven Temperature: Every oven is slightly different, so start checking cookies at the 10-minute mark to prevent over-browning.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Hack: Place a piece of bread in your cookie container to help maintain moisture and freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 6g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 15mg
