Soft and tasty Sea Salt Hazelnut Chocolate Chip Oatmeal Cookies are a delicious twist on a classic that blends a little salty and sweet!
Sea Salt Hazelnut Chocolate Chip Oatmeal Cookies, can you say that three times fast? I know it has quite the name doesn’t it? I just had to make sure that all the elements of this delicious cookie were made known ya know? So despite the fact that the name is SUPER long, it makes up for that tongue twister in flavor.
My husband is a HUGE cookie lover. Like the biggest. Despite him literally hating sweets, if I make cookies I darn well know they will be eaten. Oatmeal Cookies are his absolute favorite. While I like mine with raisins he likes his with chocolate chips, so usually he wins because he pretty much eats them all anyways.
So I totally felt like being the gracious wife that I try to be and he said he wanted cookies a few weeks back and I surprised him when he got home to his favorite….well his favorite with a twist. If you haven’t already figured me out already, I like to put little spins on the classics. Obviously originals are amazing, but what fun would that be.
I was shopping not too long ago and I see a packet of oatmeal cookie mix that had hazelnuts in them! I was like heck to the yes!!! But I didn’t buy the and decided that I would set out on a mission to create my own version of these cookies that I could only suspect would be delicious.
I’m not a huge baker using boxed mixes, I try to do all my recipes from scratch, but there are times that I just have to use them to create things or I’m out of an ingredient and they come to the rescue, so I usually have some on hand in case those scenarios happen, but I’m lucky to have a husband who things of me while he’s out and brings me pounds and pounds of baking supplies!
Apparently men have to be told exact amounts that a person needs or they will come back with literally 4x’s the amount you actually need. But since I go through them like no other, I will absolutely not complain, EVER. If you could see my face light up when he came home with all these baking supplies, it was like Christmas for this girl!
Anyways, I’m a huge fan of hazelnuts. I love Nutella, I love Ferrero Rocher chocolates and I love those long pirouette cookies. So I always have a hand of some hazelnuts in the pantry. I just so happened to have some I got on clearance woo-hoo! So these Sea Salt Hazelnut Chocolate Chip Oatmeal Cookies came to be.
I really enjoy reading the blog Sally’s Baking Addiction and I’ve been following her forever and I love her cookie recipes so I took her delicious Chewy M&M Oatmeal Cookie recipe and modified it a little bit to get these delicious little buggers. You just know when you find that one recipe that you barely ever want to stray away from it and this is the one I found that we LOVE!
I’m a chewy cookie kinda gal. I know there are people out there that like crispy cookies, but that is not me. I think my husband couldn’t care less either way, as he loves dipping his in milk, but chewy is the way to go in my opinion and these Sea Salt Hazelnut Chocolate Chip Oatmeal Cookies are just the right chewiness!
Oh and since I’m the biggest lover or salty and sweet mixed together, I had to add some sea salt to the tops of these. I don’t know what it is with salt and cookies BUT I AM ADDICTED! Like if I could have sea salt on all my cookies I probably would, I don’t care what kind. The flavor together just melds well with my palate.
Sea Salt Hazelnut Chocolate Chip Oatmeal Cookies
- 1/2 cup salted butter softened
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 1 egg
- 2 tsp vanilla
- 1 cup old-fashioned oats
- 2/3 cup ground hazelnuts pulse in food processor to get them ground
- 1 cup flour
- 1/2 tsp baking soda
- 1 cup chocolate chips
- Line 2 baking sheets with parchment paper, set aside.
- In large bowl beat together butter and sugars until fluffy.
- Add in your egg and vanilla until blended.
- In another bowl mix together your flour, oats, hazelnuts and baking soda.
- Add to wet ingredients and mix until combined.
- Fold in your chocolate chips and cover and refrigerate for at least 30 minutes.
- Meanwhile preheat your oven to 325.
- Once chilled roll your dough into 1-2" balls and sprinkle with sea salt and place on baking sheet.
- Bake for about 11-12 minute or until edges are slightly golden, remove from oven and sprinkle with a little more sea salt and let cool on baking sheet for 5 minutes before removing to cool on wire rack.
- Repeat with remaining dough.
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.Nutrition Disclaimer