Hazelnut Oatmeal Cookies |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 dozen | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup (2 sticks) unsalted butter, room temperature | 1 cup packed golden brown sugar | 1 egg |
| 1 tablespoon grated orange peel | 1 teaspoon vanilla extract | 1 cup all-purpose flour |
| 1/2 teaspoon baking powder | 1/2 teaspoon ground cinnamon | 1/4 teaspoon salt |
| 3 cups old-fashioned oats | 3/4 cup chopped toasted hazelnuts | 1/2 cup dried currants |
| 1 | Preheat oven to 350 F. Butter 2 cookie sheets. Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in egg, orange peel and vanilla extract. Mix flour, baking powder, cinnamon and salt in medium bowl. Add to butter mixture; mix well. Mix in oats, nuts and currants. |
| 2 | Scoop dough by rounded tablespoons, form in 1-1/2-inch round balls and place on prepared sheets, spacing balls 2 inches apart. Bake until golden, about 20 minutes. Transfer cookies to racks; cool. Store in airtight container. |