If you adore melt-in-your-mouth cookies that are simply bursting with toasty flavors, you’re in for a treat with these Oat Hazelnut YoYos. This recipe takes the beloved Aussie YoYo and gives it an irresistible nutty twist, featuring hazelnut meal and finely ground oats for a subtle crunch and extra richness. Sandwich two delicate cookies with a dreamy vanilla buttercream, and you’ve got a delightful bite that feels both nostalgic and fresh. Whether you’re baking for a cozy afternoon tea or want a truly special homemade gift, Oat Hazelnut YoYos are bound to steal the show.
Ingredients You’ll Need
There’s real magic in how everyday ingredients come together to make these Oat Hazelnut YoYos so wonderful. Each component is absolutely crucial, contributing flavor, structure, and texture—let’s make every bite count!
- Unsalted Butter (softened): The secret to that luscious, melt-on-your-tongue texture—make sure it’s room temperature for the easiest mixing.
- Powdered Sugar: Adds gentle sweetness and helps create that signature sandy crumb.
- Vanilla Extract: Enhances the flavor of both cookie and filling, giving depth and warmth to every bite.
- All-Purpose Flour: Provides the backbone, holding all the lovely crumbs together.
- Hazelnut Meal (or finely ground hazelnuts): Brings in toasted, earthy notes for nut-lovers—skip the skins for the finest texture.
- Rolled Oats (finely ground): These add both taste and a toothsome texture—just pulse regular oats in a food processor until powdery.
- Cornstarch: Delivers that ultra-tender, sandy quality every great YoYo needs.
- Pinch of Salt: Just enough to balance the sweetness and make all those flavors pop.
- For the Filling: More unsalted butter, powdered sugar, vanilla, and a dash of milk come together for a creamy, lick-the-spoon good buttercream.
How to Make Oat Hazelnut YoYos
Step 1: Prepare and Preheat
Set your oven to 325°F (160°C), and line a baking sheet with parchment paper. Don’t skip this step—even a little nonstick help makes it far easier to remove these tender cookies later. The right temperature ensures gentle baking, giving your Oat Hazelnut YoYos their perfect pale-gold hue and signature snap.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar until it’s dreamy, pale, and fluffy. This not only sweetens but also whips air into the dough, resulting in cookies that are feather-light. Add in the vanilla extract to infuse the dough with a gentle, aromatic warmth.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, hazelnut meal, ground oats, cornstarch, and a pinch of salt. Taking this extra moment for a uniform mixture means your cookies will bake up evenly—no unexpected clumps, just pure nutty goodness in every bite.
Step 4: Form the Dough
Gradually add the dry ingredients into the butter mixture. There’s no need to rush; gentle mixing is key. Soon, a soft, rich dough will come together, flecked with oats and hazelnuts. If it feels a touch sticky, chill it for a few minutes, but often a quick hand-mix is all it needs.
Step 5: Shape the Cookies
Scoop out 1-tablespoon portions and roll gently into balls, setting them on your prepared tray spaced a little apart. Here’s the fun part—flatten each with a fork, pressing gently to give that classic YoYo ridged pattern. Not only does it look delightful, but it helps the filling hug the sides.
Step 6: Bake to Perfection
Slide your tray into the oven and bake for 15–18 minutes. What you’re watching for: a light golden blush around the edges, but still mostly pale on top. Pull them out and let the Oat Hazelnut YoYos cool completely on a wire rack. They’re delicate now but will crisp slightly as they cool.
Step 7: Make the Filling
While the cookies cool, beat the butter for the filling until light and smooth. Slowly add the powdered sugar and vanilla, then just enough milk to reach a thick yet spreadable consistency. It should be creamy, cloud-like, and hold its shape between cookies. A little hazelnut spread here is glorious if you want an extra nutty flourish.
Step 8: Sandwich Your YoYos
Once the cookies are cool, use a spoon or piping bag to dollop or swirl filling onto the flat side of one cookie. Top gently with another, pressing just enough to secure (but not so much the filling oozes out!). Repeat with all, and suddenly your counter is filled with gorgeous, bakery-worthy Oat Hazelnut YoYos!
How to Serve Oat Hazelnut YoYos
Garnishes
Dress up your finished Oat Hazelnut YoYos! A gentle dusting of powdered sugar looks elegant and adds a touch of sweetness, while a few chopped toasted hazelnuts or a drizzle of melted chocolate gives extra flair for special occasions. Even a single roasted hazelnut crowning each sandwich cookie feels festive and inviting.
Side Dishes
Pair your cookies with cozy drinks for a complete experience: strong coffee, creamy chai, or a frothy hot chocolate all make wonderful companions. For afternoon tea, plate the YoYos alongside fresh berries or a scoop of vanilla-bean gelato. Their rich, buttery profile makes them ideal for any sweet spread or dessert board.
Creative Ways to Present
Turn your Oat Hazelnut YoYos into a showstopper by stacking them on a vintage cake stand or tucking them into gift boxes with parchment paper. For holiday parties, tie a few pairs with baker’s twine for adorable edible favors. Or, create a “cookie sandwich bar” where friends can fill and pair their own with different frostings and extras!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Oat Hazelnut YoYos in an airtight container at room temperature for up to five days. The cookies magically stay tender, and the filling remains delightfully creamy. In warmer climates, a quick chill in the fridge firms up the buttercream and helps the cookies last even longer.
Freezing
Yes, you can freeze Oat Hazelnut YoYos! Place sandwiched cookies in a single layer on a tray to freeze, then stack between layers of parchment in an airtight container or bag. They’ll keep beautifully for up to a month—just thaw at room temp for a special treat whenever you crave one.
Reheating
These cookies aren’t meant to be served hot, but if they’ve been frozen, let them come to room temperature for the best texture. To restore their just-baked magic, set them out for 15–20 minutes, and you’ll enjoy that buttery softness all over again. No oven time needed!
FAQs
Can I use nut flours other than hazelnut for YoYos?
Absolutely, though the distinctive flavor of hazelnut is part of what makes these Oat Hazelnut YoYos special. If you need to substitute, almond meal works beautifully and keeps the cookies tender, while walnut meal adds a hearty twist.
Is it possible to make these cookies gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free blend, and double-check that your oats are certified gluten-free. The cookies remain deliciously crumbly and full of flavor with just a bit of adaptation.
Can I prepare the dough in advance?
For sure—Oat Hazelnut YoYos dough actually benefits from a chill in the fridge if you want to prep ahead. You can store it, tightly wrapped, for up to 24 hours before shaping and baking; just let it soften slightly before rolling into balls.
How do I keep the filling from squishing out?
Bake your cookies just until golden and let them cool completely before adding the filling. Also, make sure your buttercream isn’t too soft or warm. If it seems runny, pop it in the fridge for ten minutes before assembling—problem solved!
Can I add different flavors to the buttercream?
Yes, it’s a great way to personalize your Oat Hazelnut YoYos! Try stirring in a bit of hazelnut spread, a pinch of espresso powder, or even a dollop of citrus zest for a bright twist. The basic filling is your canvas for plenty of delicious variations.
Final Thoughts
There’s something truly joyful about sharing a plate of Oat Hazelnut YoYos, watching friends and family savor the buttery, nutty crumbs and luscious vanilla filling. Give these little beauties a try—whether you’re a beginner or seasoned baker, I promise they’ll become a cherished favorite in your kitchen too.
Print
Oat Hazelnut YoYos Recipe
- Total Time: 38 minutes
- Yield: 18 sandwich cookies 1x
- Diet: Vegetarian
Description
These Oat Hazelnut YoYos are delightful sandwich cookies filled with a creamy buttercream. The nutty flavor of hazelnuts and oats combined with the sweet filling makes them a perfect treat for any occasion.
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup hazelnut meal (or finely ground hazelnuts)
- ½ cup rolled oats (finely ground)
- ¼ cup cornstarch
- pinch of salt
Filling:
- ½ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 teaspoons milk (as needed)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, combine the flour, hazelnut meal, ground oats, cornstarch, and salt. Gradually mix into the creamed butter to form a soft dough.
- Shape and bake: Roll dough into small balls, place on baking sheet, and flatten with a fork. Bake for 15–18 minutes until lightly golden. Cool on a wire rack.
- Make filling: Beat butter until smooth, add powdered sugar and vanilla. Mix in milk gradually until creamy. Sandwich cookies together with filling.
Notes
- You can add hazelnut spread to the filling for extra flavor.
- Store YoYos in an airtight container at room temperature for up to 5 days or refrigerate for a firmer filling.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 12g
- Sodium: 35mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
