Chocolate Chip Hazelnut Oatmeal Cookies

  • Author: Julie
  • Prep Time: 2 hours 10 mins
  • Cook Time: 8 mins
  • Total Time: 2 hours 18 mins
  • Yield: 24 cookies
  • Category: dessert, cookies


  • 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


  1. 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.
  2. Scrape the batter off the sides of the bowl and add the flour, cornstarch, baking soda and salt. Mix until combined, about 1 minute.
  3. Add chocolate chips, hazelnuts and oatmeal and beat slowly to incorporate into batter or fold into the batter by hand.
  4. 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.
  5. 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.
  6. Cool cookies on the cookie sheet for 5 minutes before moving to a wire rack to continue cooling.
  7. Enjoy!