Tag Archives: oatmeal

Chocolate Chip Hazelnut Cookies . . . and a farewell

Chocolate Chip Hazelnut Cookies / Especially Edible

Don’t worry. I didn’t forget about Valentine’s Day. And I didn’t purposely ignore it, the way single women in books and movies drown their sorrows in red wine and chocolate on the Day of Love. I have two perfect Valentine’s Day recipes – shortbread hearts and miniature red velvet cakes – queued up. But then I clicked over to the New York Times site and saw that Michele Ferrero, the scion of the candy company responsible for Nutella, had died. To be honest, I’d never thought about who created Nutella. (It was, FYI, Michele’s father, Pietro, who launched the product during World War II.) And I had no idea it was manufactured by the same people behind those fancy Ferrero Rocher chocolates.

Chocolate Chip Hazelnut Cookies / Especially Edible

I only have one Nutella recipe on the blog, but after spending the evening in the kitchen wrestling with what thought would be cute little red velvet hearts (reality: deformed little red velvet lumps), I didn’t have the energy to pull out a recipe from my giant stack of print-outs and whip up a batch of Nutella-swirled brownies or Nutella-stuffed cookies.

Chocolate Chip Hazelnut Cookies / Especially Edible

Back at my computer, however, I stumbled across a folder full of pics of the chocolate-chip hazelnut cookies I’d made at the beginning of February and promptly forgot all about. I had intended the recipes for a post about my home state, Oregon, which is a major producer of hazelnuts (or filberts, as we call them). The only thing more Oregonian than a hazelnut cookie would be a hazelnut cookie with salmon icing and marijuana sprinkles. (Kidding. Just kidding. But ew.) Hazelnuts, of course, happen to be the key ingredient in Ferrero’s famous spread. And it just so happens that they’re now available in pre-chopped, ready-to-bake packages, just like pecans and walnuts have been for ages. There is nothing worse than trying to remove the skins from hazelnuts. Don’t believe what you hear about rolling boiled unts in a kitchen towel. Best case scenario, you’re left with a pile of hazelnuts with scraps of skin still stubbornly clinging to them. (I learned this the hard way in high school, while trying to make a mixed-berry pie that called for a hazelnut crust. If you can expertly strip hazelnuts of their skins without batting an eye, good for you. You’re also probably the sort of witch who can peel oranges in one long, curling strand or skin peaches in two seconds after dropping them in boiling water.) At any rate, when I saw a half-cup bag of Diamond hazelnuts at the grocery store, I knew my lazy self had to make something with these beauties. Chocolate Chip Hazelnut Cookies / Especially Edible

As quick as I was to grab the hazelnuts, I came late to the Nutella Internet craze; in fact, I started baking with it about the time that the food blogosphere moved on to Biscoff cookie butter. This time, however, I can be right on time with a tribute to Ferrero, who the Times describes as “the world’s richest candymaker” (his family was ranked 30th on the 2014 Forbes list of the planet’s richest billionaires). In fact, I’ve started thinking of hazelnuts as baby jars of Nutella. After all, behind every jar of Nutella is a twisted, funky-looking filbert tree.

Chocolate Chip Hazelnut Cookies / Especially Edible

So here’s to enjoying hazelnut cookies. And here’s to the even greater enjoyment you’ll get from scooping a spoonful of Nutella straight out of the jar and into your mouth.

Chocolate Chip Hazelnut Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 24 small cookies


1 1/4 cups flour

1 cup old-fashioned oats

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

6 Tbs. butter, softened

1/3 cup sugar

1/3 cup brown sugar

1 large egg

1 1/2 tsp. vanilla extract

1/2 cup chopped hazelnuts

2/3 cup miniature chocolate chips


Preheat oven to 350.

Spread oats on a cookie sheet and toast for 5 minutes, or until golden. Do the same with the hazelnuts, toasting for about 7 minutes or until brown and fragrant.

In a small bowl, whisk together oats, flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat together butter and sugars until light and fluffy. Beat in egg and vanilla.

Mix the dry ingredients into the wet, then fold in the hazelnuts and chocolate chips.

Roll the dough into 1-inch balls and flatten with the palm of your hand (they will not spread much while baking). Place on a cookie sheet lined with parchment paper and bake for 10 minutes. Let cool for 1 minute on cookie sheets, then remove to a wire rack to cool completely.

Recipe adapted from Cooking Light via Tutti Dolci


Rum Raisin Oatmeal Cookies

Raisins ‘n’ Rum.

Rum Raisin Oatmeal Cookies / Especially Edible

I don’t drink. So you might have wondered what happened to the rum left over from my banana rum bread. I could have just shoved it to the back of the shelf and forgotten about it, but just because I don’t like alcohol in its liquid form (in baked goods it’s an entirely different story) doesn’t mean I wanted to waste a perfectly good bottle of rum. Let’s just say I could never disappoint Captain Jack Sparrow in that way.

Besides, it took effort to get that rum. First I had to be laughed at by the Albertsons clerk when I asked where they kept their liquor. Answer: in a liquor store, stupid. (When I say I don’t drink, I seriously mean I’ve never drank. I had never bought anything stronger than a Hard Mike’s before my banana bread project.) Then I had to wander humiliatingly around the state liquor store before finally giving up and asking the guy behind the desk where to find the rum. I wanted the smallest bottle they had, not the giant bottle like the ones my parents keep at the top of their pantry. (Is that weird? They don’t have unruly teenagers or short drunks in the house that they have to hide the booze from.) He produced something squat and plastic from behind the counter and I handed over my five bucks, all the while wondering whether I was getting ripped off, being conned into buying the most expensive rum in the place in the same way that a naive, college-freshman me was sold the most expensive pair of snow tires in upstate New York. But even if it was expensive for the airline-style bottle I took home, five bucks is five bucks: less money than a fancy bag of pastry flour.

Rum Raisin Oatmeal Cookies / Especially Edible

So that’s the back story. Moving on to the cookies: I have a standing request from my father for oatmeal raisin cookies. I often soak the raisins in boiling water before mixing them into the dough to plump them up, but I’ve never tried rum. Let me say that it worked. The flavor profile, as a Food Network or Top Chef snob might say, was rich and subtly . . . rummy? All right, so I’m terrible at describing food. Just make the recipe. You’ll love it, I promise.

Rum Raisin Oatmeal Cookies / Especially Edible


Rum Raisin Oatmeal Cookies

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 18 cookies


3/4 cup raisins

1/2 cup dark rum

1/2 cup butter, softened

3/4 cup brown sugar, packed

1 large egg

1 tsp. vanilla extract

2 Tbs. molasses

1/2 cup flour

1 tsp. baking soda

1/2 tsp. salt

1 3/4 cup old-fashioned oats


Boil rum and raisin in a small saucepan over medium heat. Cover, remove from heat, and let sit for 30-45 minutes, until the raisins have absorbed the rum.

Preheat oven to 350 degrees.

Whisk together flour, baking soda, salt and oats in a small bowl. Set aside.

Cream together the butter and sugar, then beat in the egg, vanilla and molasses. Stir in dry ingredients. Fold in raisins and any remaining rum that wasn't absorbed.

Bake on parchment-lined baking sheets for 12-15 minutes. Let cool for 2-3 minutes on baking sheets, then remove to a wire rack to cool completely.

Recipe from A Pastry Affair


Pumpkin Oatmeal Craisin Cookies

A better pumpkin cookie than my Mom’s recipe?

morning glory 2

Welcome to the second installment in my Everything Pumpkin series. No, really. That’s sort of what it feels like in the world of food blogs, where you can find everything from pumpkin chocolate chip brownies to homemade pumpkin butter to pumpkin smoothies. And don’t forget the copycat recipes of anything from Starbucks, including pumpkin spice lattes and pumpkin scones. Search Pinterest for “pumpkin” and you’ll be treated to an endless scroll of not just desserts but food for every meal: pumpkin donuts, pumpkin French toast, pumpkin tortilla rolls (seriously), pumpkin chicken enchiladas, even something identified as “slow cooker pumpkin pie.”

morning glory

In my parents’ house, there is only One True Pumpkin Cookie recipe. So it’s with a hint of sacrilege that I search the Internet for anything but my mother’s traditional – but slightly bare-bones – Joy of Cooking recipe. Last year, these Craisin-filled cookies earned a thumbs-up from my father, who thought they were better than the old “family” recipe. That in turn earned a sniff of disapproval from my mother, who is never going to like anything but the JoC orange dollops.

What’s next on my Everything Pumpkin radar? Probably not pie baked in a slow cooker, however one might accomplish that. I’m leaning toward beer bread, baked with the pumpkin ales that only appear in stores in the run-up to Halloween.

Pumpkin Oatmeal Craisin Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 dozen cookies

Pumpkin Oatmeal Craisin Cookies


1 1/2 cups all-purpose flour

1/2 cup wheat flour

1 1/2 cups old-fashioned oats

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. pumpkin pie spice

1/4 tsp. allspice

1 cup butter, softened

1 cup granulated sugar

1 cup brown sugar

1 cup pumpkin puree

1 large egg

2 tsp. vanilla extract

1 cup Craisins (dried cranberries)

1 cup walnuts (optional)


Preheat oven to 350.

Whisk together flour, oats, baking soda and spices in a small bowl. Set aside.

Cream together butter and sugars. Beat in egg, pumpkin, and vanilla, then stir in flour mixture. Fold in Craisins and, if desired, walnuts.

Drop by heaping tablespoons onto cookie sheets lined with parchment paper. Bake for 15-17 minutes. Cool on sheets for 4 minutes, then remove to wire racks to cool completely.

Recipe slightly adapted from Mom on Timeout


If I were to copy this recipe verbatim from the source, I’d have to include a lot of asterisks. For one, it called for chilling the dough for one hour . . . and I’m the lazy baker, remember? Honestly, though, I didn’t even see that the recipe called for chilling the dough. And I wasn’t left with flat cookies, even though I hewed to my usual (wrong, I know) procedure of melting the butter before beating it into the sugar. Even in the rare occasions when I take the time to cream a room-temperature stick of butter with the sugar, I’ve never gotten anything that I could call “light and fluffy,” as this recipe – and hundreds of others – predicts. And I certainly don’t see the point in standing there for three minutes to cream said butter and sugar, when it’s as mixed as it’s going to get after a good 45 seconds. Unless you’re stirring with a wooden spoon . . . three minutes? I could make myself breakfast – albeit a microwaved bowl of instant oatmeal – in three minutes. I’m sure there’s an army of traditionalists out there to argue with me, but – hey, if the shortcuts work, they work.