Cookie Exchange Top Five: Hazelnut Frosties

December 13, 2011
  • Tricia Johnson of Hagerstown's Hazelnut Frosties placed in The Herald-Mail's Top 5 in the Cookie Exchange Contest.
By Joe Crocetta/Staff photographer

Cookie Exchange Top Five: Hazelnut Frosties

For the cookie:

1 cup softened butter

1 cup brown sugar

1/2 cup sugar

2 teaspoon vanilla

2 eggs

1 teaspoon salt

1 teaspoon baking soda

1 cup old-fashioned rolled oats

1 cup grain-cluster cereal (see cook's note)

1 1/2 cups flour

1/2 cup hazelnuts, toasted and chopped

For the topping:

12-ounce bag white chocolate chips

1/2 cup Wilton cake decorating flakes

Heat oven to 375 degrees and toast hazelnuts for about 10 minutes.

Cream butter, sugars and vanilla until fluffy. Add eggs one at a time, and mixing well after each.

Add salt, baking soda, oats and grain-cluster cereal, and blend well. Slowly add flour and mix well. Stir toasted nuts into cookie dough.

Refrigerate dough 1 hour. Line baking sheets with parchment paper. Place generous tablespoons of dough onto cookie sheet. Bake for 13 minutes.

Cool cookies.

Melt white chocolate in microwave oven. Dip each cookie halfway into white chocolate and sprinkle with flakes.

Cook's note: Tricia Johnson uses Grape-Nuts cereal.

— Tricia Johnson of Hagerstown

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