Espresso-Nut Drop Cookies
- Preheat oven to 350 degrees F. In a small bowl, stir together espresso coffee powder and the water until coffee powder is dissolved; set aside.
- In a large bowl, combine peanut butter and butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs, vanilla, and espresso mixture until combined. Beat in oats. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate pieces and hazelnuts.
- Drop dough from a 1/4-cup measure 3 inches apart onto an ungreased cookie sheet; press dough slightly.
- Bake in the preheated oven for 13 to 15 minutes or until edges are lightly browned. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool. Makes about 24 cookies.
From the Test Kitchen
Test Kitchen Tip:
To toast hazelnuts (filberts), preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake in preheated oven about 10 minutes or until toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.