Uploaded November 2025 | Updated September 2026, 2 weeks ago
These chewy, crunchy oatmeal hazelnut cookies are my new favourite! They're easy to make and really meet the craving for oatmeal, chocolate or hazelnuts—or all three!
In this video, I’ll show you step-by-step how to make delicious oatmeal hazelnut cookies with bakery-style results right in your kitchen. Perfect for holiday baking or weekend snacks!
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*• Recipe Information •*
Makes 18 unfilled cookies or 9 filled cookies
Prep time: Under 15 minutes
Cook time: 12 minutes
Note: The cookies will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
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*• Ingredients •*
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
¼ cup (60 mL) maple syrup
1 large egg, at room temperature
1 tsp vanilla extract
⅔ cup (100 g) all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon or pumpkin pie spice blend
¼ tsp fine salt
1¼ cups (125 g) regular rolled oats
¾ cup (75 g) roughly chopped toasted hazelnuts (see p. xx for instructions)
½ cup (125 mL) Homemade Chocolate Hazelnut Spread (p. xx) or store-bought
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*• Directions •*
1. Preheat the oven to 375° F (180°C) and line two baking trays with parchment paper.
2. In a mixing bowl, use a wooden spoon to cream the butter and brown sugar, then stir in the maple syrup. Add the egg and vanilla and stir to combine.
3. Add the flour, baking soda, cinnamon (or pumpkin pie spice) and salt. Use a fork to gently stir these dry ingredients together before stirring them into the butter.
4. Add the oats and chopped hazelnuts and stir until combined.
5. Drop spoonfuls of batter (about 2 Tbsp/30 mL) onto the baking trays, leaving 2 inches (5 cm) between them. Bake for 10 to 12 minutes, until the cookies brown at the edges. Give each tray a good smack directly from the oven to collapse them. Cool the cookies on the trays on racks.
6. To make sandwich cookies, spread an even layer of chocolate hazelnut spread on the bottom of a cooled cookie and sandwich the spread with a second cookie.
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Excerpted from Anna Cooks by Anna Olson. Copyright © 2025 Anna Olson. Photographs by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
These chewy, crunchy oatmeal hazelnut cookies are my new favourite! They're easy to make and really meet the craving for oatmeal, chocolate or hazelnuts—or all three!
In this video, I’ll show you step-by-step how to make delicious oatmeal hazelnut cookies with bakery-style results right in your kitchen. Perfect for holiday baking or weekend snacks!
--------
*• Recipe Information •*
Makes 18 unfilled cookies or 9 filled cookies
Prep time: Under 15 minutes
Cook time: 12 minutes
Note: The cookies will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
--------
*• Ingredients •*
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
¼ cup (60 mL) maple syrup
1 large egg, at room temperature
1 tsp vanilla extract
⅔ cup (100 g) all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon or pumpkin pie spice blend
¼ tsp fine salt
1¼ cups (125 g) regular rolled oats
¾ cup (75 g) roughly chopped toasted hazelnuts (see p. xx for instructions)
½ cup (125 mL) Homemade Chocolate Hazelnut Spread (p. xx) or store-bought
--------
*• Directions •*
1. Preheat the oven to 375° F (180°C) and line two baking trays with parchment paper.
2. In a mixing bowl, use a wooden spoon to cream the butter and brown sugar, then stir in the maple syrup. Add the egg and vanilla and stir to combine.
3. Add the flour, baking soda, cinnamon (or pumpkin pie spice) and salt. Use a fork to gently stir these dry ingredients together before stirring them into the butter.
4. Add the oats and chopped hazelnuts and stir until combined.
5. Drop spoonfuls of batter (about 2 Tbsp/30 mL) onto the baking trays, leaving 2 inches (5 cm) between them. Bake for 10 to 12 minutes, until the cookies brown at the edges. Give each tray a good smack directly from the oven to collapse them. Cool the cookies on the trays on racks.
6. To make sandwich cookies, spread an even layer of chocolate hazelnut spread on the bottom of a cooled cookie and sandwich the spread with a second cookie.
--------
Excerpted from Anna Cooks by Anna Olson. Copyright © 2025 Anna Olson. Photographs by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
