Ingredients
Scale
- 1/2 cup Kerrygold butter, softened
- 1/4 cup Happy Farms Cream Cheese, softened
- 3/4 cup SimplyNature Organic Light Brown Sugar, packed
- 1/4 cup Baker’s Corner Granulated Sugar
- 1 large SimplyNature Organic Cage Free Brown Egg
- 2 teaspoons Stonemill Pure Vanilla Extract
- 2 1/4 cups Baker’s Corner AllPurpose Flour
- 2 teaspoons Baker’s Corner Cornstarch
- 1 teaspoon Baker’s Corner Baking Soda
- 1/4 teaspoon Stonemill Pink Himalayan Salt
- 1 3/4 cups Baker’s Corner Semi-Sweet Chocolate Morsels
- 3/4 cup Southern Grove Chopped Hazelnuts
- 1 cup Milville Old Fashioned Oats
Instructions
- Combine the butter, cream cheese, sugars, egg and vanilla extract and beat on medium-high speed with an electric mixer until light and fluffy, about 5 minutes.
- Scrape the batter off the sides of the bowl and add the flour, cornstarch, baking soda and salt. Mix until combined, about 1 minute.
- Add chocolate chips, hazelnuts and oatmeal and beat slowly to incorporate into batter or fold into the batter by hand.
- Using a cookie scoop or small spoon, form mounds of dough (approximately 24) and place onto a large plate. Flatten dough slightly with your palm and cover with plastic wrap. Refrigerate for at least 2 hours (or overnight) before baking.
- Preheat oven to 350F. Spray a cookie sheet with cooking spray and place dough mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have set and tops begin to set. The cookies will continue to firm as they cool, so please take care not to overbake.
- Cool cookies on the cookie sheet for 5 minutes before moving to a wire rack to continue cooling.
- Enjoy!
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