Oat Hazelnut YoYos Recipe
If you’re craving a treat that’s decadently nutty, buttery, with a delightful melt-in-your-mouth texture, these Oat Hazelnut YoYos are about to become your next baking obsession. This Australian-inspired sandwich cookie is brimming with the toasty aroma of hazelnuts, the richness of butter, and the hearty goodness of oats, all wrapped up in irresistible bites. Perfect for pairing with a cup of your favorite tea, these sandwich cookies are as fun to assemble as they are to devour. Whether you’re sharing them with loved ones or keeping a secret stash for yourself, Oat Hazelnut YoYos promise to deliver pure, nostalgic joy in every bite.
Ingredients You’ll Need
It takes just a handful of everyday ingredients to create a batch of Oat Hazelnut YoYos, but each one plays a special role in building the delightful texture and flavor that set these cookies apart. Let’s break down what you’ll need and why it matters!
- Unsalted Butter: The backbone of any great YoYo, butter makes these cookies especially tender and gives them that classic, rich flavor.
- Powdered Sugar: Finely milled sugar keeps the cookies extra soft and delicate, dissolving smoothly into the butter.
- Vanilla Extract: Just a dash enhances all the other flavors and adds that irresistible homemade aroma.
- All-Purpose Flour: Essential for structure, this flour creates the cookie’s signature crumbly-yet-tender bite.
- Oat Flour: Adds heartiness and a subtle nutty flavor, keeping the YoYos delicate but never dry.
- Finely Ground Toasted Hazelnuts: These provide rich, toasty notes and a pleasant texture that make the cookies unforgettable.
- Salt: A pinch highlights all the sweet and nutty flavors, ensuring the cookies aren’t too cloying.
- Hazelnut Spread or Chocolate Hazelnut Spread (for filling): Creamy, indulgent, and perfect for sandwiching between the cookies.
How to Make Oat Hazelnut YoYos
Step 1: Preheat and Prep
Begin by heating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This ensures the YoYos bake evenly and release perfectly without sticking, saving you from any cookie casualties later on!
Step 2: Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and powdered sugar. Beat until the mixture is light and fluffy—this infusion of air is what makes the Oat Hazelnut YoYos so melt-in-your-mouth tender when baked.
Step 3: Add Vanilla
Beat in the vanilla extract. This tiny step infuses every bite with a warm, inviting aroma and amplifies the buttery notes that make these cookies so special.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, oat flour, ground hazelnuts, and salt. This blending distributes the hazelnuts and ensures every YoYo is equally nutty and flavorful.
Step 5: Make the Dough
Gradually add the dry mixture into the butter mixture, mixing gently until a soft, cohesive dough forms. Take care not to overmix—stop as soon as everything just comes together for the most delicate texture.
Step 6: Shape and Flatten
Roll heaping teaspoon-sized portions of dough into small balls and space them on the prepared baking sheets. Use a fork to gently flatten the tops, giving each cookie a classic YoYo look and helping them bake evenly.
Step 7: Bake
Slide your trays into the oven and bake for 12–15 minutes or until the edges are just hinting at golden. Don’t let them color too much; you want that signature pale, crumbly finish.
Step 8: Cool Completely
Once baked, transfer the cookies to wire racks and let them cool completely. This is crucial—trying to assemble Oat Hazelnut YoYos while they’re warm risks melting your delicious filling.
Step 9: Sandwich with Hazelnut Spread
When the cookies are cool, spread a bit of hazelnut or chocolate hazelnut spread on the flat side of one cookie and top it with another. Press together gently and repeat with the rest—soon you’ll have a beautiful parade of sandwiched Oat Hazelnut YoYos, ready to enjoy!
How to Serve Oat Hazelnut YoYos
Garnishes
For that extra “wow” factor, you can lightly dust your Oat Hazelnut YoYos with a sprinkling of powdered sugar or drizzle over a bit of melted dark chocolate. Chopped toasted hazelnuts also make a fun, crunchy topping if you’re feeling fancy.
Side Dishes
These YoYos pair like a dream with your afternoon tea, coffee, or a tall glass of icy cold milk. For a more elaborate dessert platter, try serving alongside fresh berries or a dish of creamy vanilla ice cream—each combination brings out a different side of their deliciousness.
Creative Ways to Present
Arrange your Oat Hazelnut YoYos on a rustic wooden platter, or pile them into a pretty tin lined with parchment for a sweet, heartfelt gift. For parties, stack them in small towers or thread them onto skewer sticks for a playful cookie “bouquet” that’ll delight both kids and grownups!
Make Ahead and Storage
Storing Leftovers
To keep your Oat Hazelnut YoYos fresh and crisp, store them in an airtight container at room temperature for up to five days. They’re best enjoyed in the first couple of days, but a quick taste test on days four or five will prove just how well they hold their texture!
Freezing
These sandwich cookies freeze beautifully. Arrange them in a single layer in a freezer-safe container, separating layers with parchment paper. You can freeze up to 2 months—just bring them to room temperature before serving for the most satisfying bite.
Reheating
While Oat Hazelnut YoYos don’t need reheating, if you’d like to restore that just-baked softness, let frozen cookies sit out for about 20 minutes, or give them a quick 10-second zap in the microwave. Always let the cookies cool for a minute before biting in, as fillings may be hot!
FAQs
Can I substitute other nuts for the hazelnuts?
Absolutely! While hazelnuts give these cookies their deep, toasty flavor, almonds and pecans also work well. Just make sure to toast and grind them finely to achieve that signature Oat Hazelnut YoYos texture.
Is it possible to make these gluten free?
Yes, you can swap the all-purpose flour for a good gluten-free flour blend. Just double-check your oat flour and baking ingredients for any hidden gluten, and you’ll have a batch of gluten-free Oat Hazelnut YoYos that’s just as tasty!
What is the best way to toast hazelnuts?
Spread hazelnuts on a baking tray and roast in a 350°F oven for about 10 minutes, or until fragrant and their skins begin to crack. Let them cool, then rub them in a towel to remove the skins before grinding for the recipe.
Can I use store-bought oat flour?
Definitely! Store-bought oat flour is a time-saver and works perfectly here. If you’re feeling extra homemade, just blitz rolled oats in a blender until fine—either option will give your Oat Hazelnut YoYos that beloved nutty undertone.
Why are my cookies spreading too much?
If your Oat Hazelnut YoYos are flattening more than you’d like, it’s often down to overly soft butter or not chilling the dough if your kitchen is warm. Try chilling the portioned dough balls for 10 minutes before baking for more precise shapes.
Final Thoughts
There’s just something joyful about sandwiching cookies together, especially when they’re as delicious as these Oat Hazelnut YoYos. Whether you bake them for teatime, gifting, or a little self-indulgence, this recipe brings happiness to any occasion. I hope you’ll give them a try—and fall in love with their nutty, buttery charm bite after bite!
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Oat Hazelnut YoYos Recipe
- Total Time: 35 minutes
- Yield: 20 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in these delightful Oat Hazelnut YoYos, a perfect blend of oat and hazelnut flavors sandwiched with a creamy hazelnut filling. These Australian-inspired sandwich cookies are a treat for any occasion.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup oat flour
- 1/2 cup finely ground toasted hazelnuts
- 1/4 teaspoon salt
Filling:
- 1/2 cup hazelnut spread or chocolate hazelnut spread
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the vanilla extract.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, oat flour, ground hazelnuts, and salt.
- Combine and Form Dough: Gradually add the dry mixture to the butter mixture, mixing until a soft dough forms. Roll teaspoon-sized portions of dough into balls and flatten slightly with a fork.
- Bake: Bake for 12-15 minutes until edges are golden. Cool on wire racks.
- Fill: Spread hazelnut spread on one cookie and sandwich with another. Repeat with remaining cookies.
Notes
- For extra texture, leave some hazelnuts slightly coarser when grinding.
- Store in an airtight container for up to 5 days.
- For a softer filling, whip the hazelnut spread with butter before assembling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 6 g
- Sodium: 25 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
