It's Hazelnut Harvest Season, and These Cookies Are Calling Your Name

If you've driven through South Clackamas County in the last week or two, you've probably noticed the orchards looking busier than usual. That's because hazelnut harvest is officially underway around here, and my own family is right in the middle of it this week.

I don't think people realize just how much hazelnut country we're sitting in. Between Canby, Aurora, Woodburn, Molalla, and everywhere in between, this area grows a huge share of the hazelnuts you'll find on grocery store shelves. Oregon produces the majority of the hazelnuts grown in the entire country, and this little stretch of the North Willamette Valley is a big part of why. So when harvest kicks off every fall, it feels like the unofficial start of the season around here, right up there with the first foggy morning or the first pumpkin patch sign going up along the highway.

Growing up on a farm just down the road from all of this, harvest time always meant one thing in our kitchen: it was time to bake. Fresh hazelnuts have this warm, toasty flavor that's hard to replicate once they've been sitting on a shelf for months, so this is genuinely the best time of year to put them to use. And nothing does that quite like a batch of salted hazelnut chocolate chunk cookies.

Why This Recipe Is a Fall Must-Make

These cookies take everything good about fall baking and make it a little more special with local ingredients. Chopped Oregon hazelnuts give every bite a little crunch, big chunks of dark chocolate melt into pockets throughout the dough, and a sprinkle of flaky sea salt on top ties the whole thing together with that sweet-and-savory combo that makes you go back for a second cookie every single time.

This recipe comes from Hazel Blue Acres, a family-owned and operated farm, and it's the kind of simple, no-fuss cookie that feels like it belongs on every fall dessert table. Whether you're baking for a weekend gathering, packing a fall picnic, or just want something warm to go with your coffee, this one delivers.

Salted Hazelnut Chocolate Chunk Cookies

Ingredients

• 1 cup chopped Oregon hazelnuts
• Dark chocolate chunks
• Flaked sea salt
• Sugar
• Brown sugar
• Butter
• 1 large egg
• Vanilla extract
• Baking soda
• Salt
• All-purpose flour

Instructions

1. Preheat the oven to 375°F and line two large baking sheets with parchment paper.
2. Add the sugars and butter to the bowl of a stand mixer. Mix on low, then increase to medium-high and beat for about 2 minutes, until pale yellow and smooth. Scrape down the sides of the bowl.
3. Add the vanilla and egg, mixing until combined.
4. Add the baking soda and salt, then gradually add the flour. Mix on medium until a cookie dough forms, about 1 minute.
5. Add the chopped hazelnuts and dark chocolate chunks. Mix on low for about 20 seconds, just until everything is combined.
6. Drop the dough onto the prepared baking sheets in generous tablespoon portions, leaving space between each cookie.
7. Sprinkle the tops with flaked sea salt.
8. Bake for about 10 minutes, or until the edges begin to brown and the centers are firm.
9. Let the cookies cool on the baking sheet for about 3 minutes, then transfer to a cooling rack to cool completely.
10. Serve with coffee or tea, or pack them up for a fall picnic or gathering.

Recipe courtesy of Hazel Blue Acres, a family-owned and operated farm. You can also find them on Yelp.

A Few Key Takeaways

• Hazelnut harvest is happening right now across South Clackamas County, so local hazelnuts are as fresh as they'll be all year.
• This area, including Canby, Aurora, Woodburn, and Molalla, is part of one of the country's biggest hazelnut growing regions.
• Fresh, local hazelnuts have a noticeably warmer, richer flavor than the ones that have been sitting around for months.
• This recipe is simple enough for a weeknight bake but special enough for a fall gathering.
• A sprinkle of flaky sea salt on top makes a big difference, don't skip it.

Make It a Fall Tradition

There's something nice about baking with ingredients that are actually grown a few miles from your kitchen. If you've got a farm stand nearby selling fresh hazelnuts this month, it's worth grabbing a bag while harvest is in full swing. And if you make these cookies, I want to hear about it.

I love sharing little pieces of local life like this, from what's growing in the fields to what's happening around town. If that's your kind of content, come follow along for more of it.

Jennifer Schurter serves buyers, sellers, and investors throughout South Clackamas County and the North Willamette Valley, including Canby, Oregon City, Wilsonville, Aurora, Hubbard, Molalla, Woodburn, Newberg, Sherwood, Tualatin, West Linn, Lake Oswego, and the greater Portland metro south. Her goal is simple: to be the most knowledgeable, most responsive, and most genuinely helpful real estate agent in the area, every single time. Jennifer is a licensed Oregon real estate broker with Real Broker LLC.

Have questions or want to get started? Connect with Jennifer here. She'd love to hear from you.