February 03, 2015
I keep wondering many times why do people spend the money to buy cookies when they are so easy to make at home using simple ingredients, many of which, are already in the pantry. There are so many cookie recipes out there to choose from and if this one is not exactly what you are looking for, feel free to browse through the recipe titles on the side.
This cookies are low in sugar, tender and delicious, melt in your mouth, overflowing with bits of roasted hazelnuts. Great for lunch packs or any time you want a cookie without the guilt. I made a batch of this cookies at my hubby's request. He likes cookies for his lunch box, ( now and then), and knowing that they are not loaded with sugar, makes me also feel better about making them for him :-)
1/2 cup unsalted butter, at room temperature
1/2 cup margarine, at room temperature
1/2 cup packed Demerara style cane sugar (or brown sugar)
1 tsp vanilla extract
1/2 cup oat flakes
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp sea salt
1 cup finely chopped roasted hazelnuts
Using an electric mixer, cream together butter, margarine and cane sugar until light and fluffy.
Beat in the eggs, one at a time, beating well after each addition.
Beat in vanilla extract.
Mix in the oat flakes.
In a medium size bowl, mix together flour, baking powder and salt. With the mixer running on low, add flour and mix until well incorporated.
Remove mixing bowl from the stand and using a spatula, (or a wooden spoon) stir in the hazelnuts.
cookies ready for the oven
Form dough into walnut size balls and place them, about 1 inch apart on two cookie sheets. I use KitcheAid cookie sheets, which doesn't need to be greased, but some cookie sheets need to be greased before hand. You can also line them with parchment paper and you have the bonus of easy clean-up :-)
Press top of cookies gently with your hand to flatten them. I like them more rounded but if you'd like the cookies to spread out more, you may want to flatten them with a fork.
Bake them at 350 F for 10-12 minutes or until bottoms begin to brown. Remove to wire rack to cool.
cookies freshly baked
Makes: 3-1/2 dozens
TIP: For a chocolaty taste, stir 1/2 cup of semi-sweet chocolate chips into the dough.
Leia’s Culinary Treasures