Hazelnut oatmeal cookies

1 servings

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

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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