The perfect combination of chewy and crispy. These sandwich cookies are filled with oats and hazelnuts and stuffed with a Nutella centre.
How was your Christmas? I hope you had a wonderful time filled with lots of fun times with your family and friends. I know I certainly did. We had a Christmas get together on Christmas Eve with my hubbys family, then we caught up with his immediate family for breakfast on Christmas morning (croissants with cheese and ham make an excellent Christmas breakfast by the way :)) We followed all that up with a Christmas lunch with my family hosted by my amazingly organised cousin. Warm and sunny but not too hot – a glorious Christmas day.
I took a bit of blog hiatus over Christmas, but now I’m back and ready to bring you more magnificent recipes for another year.
Yesterday I had somewhat of a cookie brain freeze because, for some bizarre reason that I may never work out, I had cookies on the brain. I knew the day would not be complete until I made some so here is the result. Oat and Hazelnut Yoyo Cookies.
These cookies are delish and the perfect combination of chewy in the centre and crispy on the edges. When dark brown sugar and butter come together, magical things happen. I threw in some oats and dessicated coconut. Then, some crushed up hazelnuts, for crunch and stuffed these with a Nutella frosting.
And, because I care about your time and your need for cookies RIGHT NOW, I made these easy. Any cookie recipe that begins with melted butter is easy. Why? Because there is no need to bring the butter (or anything in this recipe) to room temperature before you begin. That means no waiting. Also, there is no need to refrigerate the dough. As soon as you’ve mixed it, you can roll them into balls and bake. The frosting comes together while they’re cooking, so all you have to wait for, is the cookies to cool enough to spread it on. All of that equals speedy, easy Nutella Hazelnut Yoyo Cookies. Fist pump 🙂
These gorgeous little morsels sit atop one of my Christmas gifts, actually. My dad made me these gorgeous painted wooden boards to photograph my food on and I couldn’t be happier. The story goes, my darling hubby told my parents I wanted these for Christmas. Mum and Dad searched for the right timber, experimented with the right paints and stains and I am now the proud owner of 4 new wooden boards (that’s reeeeeaaaaally exciting stuff for a food blogger). And now I can bring you more beautiful photos of yummy food.
Oat and Hazelnut Yoyo Cookies
For the Cookies
- 1/2 cup (65g) plain (all-purp) flour
- 1 1/2 tablespoons (15g) corn flour (cornstarch) (notes)
- 1/4 teaspoon baking soda (bicarb)
- 2 tablespoons (1/6 cup) hazelnuts, crushed (notes)
- 2 tablespoons (1/6 cup) desicated coconut (notes)
- 1/2 cup (50g / 1.8oz) quick oats
- 1/2 cup (100g / 3.5oz) dark brown sugar
- Pinch salt
- 1 tablespoon milk (notes)
- 1/2 teaspoon vanilla
- 62 g unsalted butter, melted
For the Nutella Frosting
- 2 teaspoons unsalted butter, softened
- 1/4 cup icing sugar, sifted
- 1 1/2 tablespoons nutella (notes)
- 2 teaspoons milk
- Preheat the oven to 160C. Line cookie trays with baking paper.
- If you haven't already, melt the butter and crush the hazelnuts.
- Sift together the flour, cornflour and baking soda. Stir well. Add the crushed hazelnuts, coconut, oats, sugar and salt and stir well. Finally, add the melted butter, milk and vanilla and mix until it all comes together.
- Roll teaspoons of the dough into balls and sit about 2 inches apart on the baking trays. Bake for 12 minutes, turning the trays halfway through the cooking time.
- Add all of the frosting ingredients to a small mixing bowl and beat together until fully combined. Top one cookie with about 1/2 a teaspoon of frosting (I used a piping bag) and then top with another cookie.
- I use an Australian standard 20ml tablespoon (=4 teaspoons worldwide)