My boyfriend says these are his favorite cookies I make, and I’m tempted to agree! These melt-in-your-mouth, indulgent delights are full of flavor, texture, and the perfect amount of nuttiness to offset the chocolate flavor. Most importantly, they highlight the great phrase I’ve picked up on from him – the importance of the mix ins! If there was ever a cookie with more mix ins (besides maybe my Monster Cookies), I’d be shocked. So many flavors, so much goodness, so much fun. Let’s get to it!!

You will need…

• 3/4 cup butter (european style/high fat is the best imo!)
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 1 egg + 1 egg yolk
• 1.5 teaspoon vanilla
• 1 teaspoon instant espresso powder
• 1 1/3 cup AP flour
• 1/2 tsp baking soda
• heavy pinch of salt (no more than a teaspoon)
• 1 cup oats
• 3/4 cup chocolate chips (I like ghiradelli semi-sweet)
• 3/4 cup chopped dark chocolate hazelnut bar (I get mine from Trader Joe’s or use Lindt if I’m feeling ~fancy~)
• Flaky salt for topping
• optional: chopped dark chocolate almond butter cups from Trader Joe’s (I added these one time and it added so much creaminess and deliciousness!!!)

Making the cookies:

1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Brown. Your. Butter!!! This is my all time favorite baking hack, and I know for most of you it’s old news, but I’m still not over it. Every time I smell the toffee-y, rich smell in my kitchen it’s the best thing ever. Will never not brown my butter.
3. Transfer the butter to your mixing bowl and promptly add your sugars and cream together. I like to use my KitchenAid for this!
4. Add your eggs, vanilla, and espresso powder, and mix.
5. Combine your dry ingredients (flour, salt, baking soda) in a separate bowl (I like to use my giant Pyrex measuring cup for this part).
6. Add your dry ingredients to the wet and mix until just combined.
7. Fold in the oats, chocolate chips, and hazelnut chunks – don’t forget to take an aesthetic picture of your mixing bowl beforehand 😉 !! 10/10 say it enhances the experience
8. Once the dough is combined, pop the bowl in the fridge for at least 2 hours, up to overnight. At this point you can also shape some into balls ahead of time and freeze those!
9. After your dough has chilled, scoop out your cookies (I like to do bigger ones around 2tbsp) and separate them about 2in apart on your pan.
10. Bake for 11-13 minutes or until the outside is darker brown with a golden crust forming. ***
11. Top with flaky salt right as they come out.
12. Let cool on wire rack and enjoy!!

***If baking from frozen – bake for 12-16 minutes at 375

Hope you enjoy!!

❤ Bev