Yes, I know the holidays are over, but I couldn’t help sharing my magical “starry sky” with you! Bright stars and moons in the night where dreams and wishes are born and come true! These cookies are a reinterpretation of my original cinnamon base recipe, remember? They were so good I made them five times during the Christmas season. I wanted to make them even more indulgent by replacing, at least partly, the cinnamon with extra dark chocolate chips, and the result was incredible! I even packaged and gifted them to all the guests at a vintage car gathering at last Christmas lunch, becoming the event’s unofficial sponsor. The feedback was my greatest satisfaction and I believe these cookies, along with the gingerbreads I love, will become a holiday must! But you don’t need to wait a whole year to bake them, crunch them and let their magic carry you away…
- Difficulty: Very easy
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking time: 13 Minutes
- Portions: 50/55
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for about 50 cookies:
- 1 2/3 cups Whole oat flour
- 1 cup Whole rolled oats
- 1 cup Hazelnuts
- 1/2 cup Brown sugar (packed)
- 6 tbsp Butter
- 2 Eggs
- 1/3 cup Extra dark chocolate chips
- 1 1/2 tsp Ground cinnamon
- 1 pinch Baking soda
- 1 pinch Salt
Preparation:
Follow the steps of the basic recipe up to step 4, omitting the lemon zest. Start mixing the ingredients with a wooden spoon from the center, then gradually incorporate the rest. Then proceed with your hands, and add the chocolate chips last (fig. 1).
Form a ball, flatten it, wrap it in plastic wrap and keep it in the refrigerator for 1 hour (fig. 2).
Take the dough and roll it out to about 3/16 in (1/2 cm) thickness between two sheets of parchment paper. Remove the top sheet and cut the cookies with the cutters you have available (fig. 3).
Arrange them on a baking sheet lined with parchment paper and bake in a preheated oven at 356°F for about 11–12 minutes; it will be enough for the edges to darken slightly (fig. 4).
Turn off the oven and take them out. Wait 1 minute before removing them as they will be soft, then transfer them to a rack with the help of a flat spatula. As they cool they will become crisp. Decorate with powdered sugar if you like. And voilà… your oat cookies with hazelnuts and cinnamon are ready to be enjoyed!
Enjoy from Di Fefe’s kitchen!
