Hazelnut oatmeal cookies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsalted butter; room temperature (2 |
| ; sticks) | ||
| 1 | cup | Packed golden brown sugar |
| 1 | Egg | |
| 1 | tablespoon | Grated orange peel |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | All purpose flour |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| 3 | cups | Old-fashioned oats |
| ¾ | cup | Chopped toasted hazelnuts |
| ½ | cup | Dried currants |
Directions
Preheat oven to 350F. Butter 2 cookie sheets. Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in egg, orange peel and vanilla. Mix flour, baking powder, cinnamon and salt in medium bowl. Add to butter mixture; mix well. Mix in oats, nuts and currants.
Scoop dough by rounded tablespoons, form into 1½-inch round balls and place on prepared sheets, spacing balls 2 inches apart. Bake until golden about 20 minutes. Transfer cookies to racks, cool. Store in airtight container. Makes about 3 dozen. Bon Appetit August 1993
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