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Aemelia

Toasted Oat, Cherry & Hazelnut Cookies

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Toasted Oat, Cherry & Hazelnut Cookies are perfect for the holidays! Lightly sweet and super delicious, you won't want to share!

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Rate this recipe 4/5 (2 Votes)

Ingredients

  • 5 ounces rolled oats
  • 1.7 ounces flaked hazelnuts
  • 3.5 ounces all purpose flour
  • 1.7 ounces whole wheat flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon table salt
  • 4.4 ounces unsalted butter, softened
  • 3.5 ounces light brown sugar
  • 1.7 ounces granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3.5 ounces sour cream*
  • 2.6 ounces dried cherries, halved if too large

Details

Servings 12
Preparation time 10mins
Cooking time 80mins
Adapted from technicolorkitcheninenglish.blogspot.my

Preparation

Step 1

Preheat the oven to 350°F. Place the oats and hazelnuts in a medium baking pan and roast for 10 minutes, stirring halfway through. Cool (turn off the oven).

In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon and salt. Using an electric mixer, cream butter and sugars until light and creamy. Beat in the egg. Scrape the sides of the bowl. Beat in the vanilla. Using a rubber spatula, fold in the flour mixture, sour cream, oats and hazelnut and cherries and stir just until incorporated. Cover and refrigerate for 45 minutes.

Preheat the oven to 350°F. Line two large baking sheets with baking paper.

Using 2 leveled tablespoons of dough for each cookie, drop batter onto prepared sheets 2 inches apart. Bake cookies until the edges are golden brown and the centers are still slightly soft, 12 to 14 minutes.

Let cookies cool for 5 minutes on the baking sheet, then slide the paper with the cookies onto a wire rack and cool completely.

*Homemade sour cream: to make 1 cup of sour cream, mix 1 cup (240ml) heavy cream with 2 to 3 teaspoons lemon juice in a bowl. Whisk until it starts to thicken. Cover with plastic wrap and leave at room temperature for 1 hour or until thicker (I usually leave mine on the counter overnight – except on very warm nights – and it turns out thick and silky in the following morning; refrigerate for a creamier texture)

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