I am excited to announce that I am submitting these cookies to be featured as a part of Deck the Blogs on Oprah.com! Be sure to check out all of the great recipes and holiday ideas from all of the featured food bloggers!
Can you believe that I almost neglected to make something for this month’s Nutella Challenge?
I couldn’t believe it, either. My mind has been going in a lot of different directions, and somehow this slipped my mind (not sure how, since there’s a giant economy-sized jar of Nutella sitting in my pantry). In preparation for my trip to NYC next week, I have been trying to get ahead on my baking challenges since I will be away towards the end of the month (prime challenge time). That’s when it hit me that I hadn’t posted a Nutella recipe yet.
I didn’t have a lot of time to put this one together (i.e. didn’t want to have to make the recipe more than once), so I took a little bit of help from my Better Homes and Gardens cookbook. I started with a recipe for peanut butter oatmeal cookies and adapted it to use Nutella. I have found that Nutella works well in place of peanut butter in most recipes, since the consistency is very similar. You need to consider a few things, though. Nutella is typically sweeter than peanut butter, so you may want to reduce the amount of sugar in the recipe. I reduced the sugar in the recipe from one cup to three quarters of a cup. Peanut butter is typically saltier than Nutella, so you may want to up the salt. My original recipe didn’t call for any salt, but I added a half-teaspoon for good measure.
I decided to add some chopped hazelnuts and mini chocolate chips to mirror the flavors in the Nutella. I used one half-cup of each, but I think you could add more. That’s all I had on hand, and I wasn’t going to run to the store at 10:00 at night.
Overall, I think the cookies turned out quite well… My husband thought they could use a bit more of the nuts and chocolate (as I mentioned above), but that didn’t stop him from eating three of them right out of the oven. This is definitely one that I will be making again!
Nutty Nutella Oatmeal Chip Cookies
(Adapted from Better Homes and Gardens)
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup Nutella
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 2 cups old fashioned rolled oats
- 1/2 cup chopped hazelnuts
- 1/2 cup mini chocolate chips (semisweet)
Preheat the oven to 375°F. Set aside a nonstick baking sheet (or lightly grease/line a baking sheet with parchment).
In the bowl of a stand mixer (or a large mixing bowl), combine the softened butter and Nutella. Beat on medium speed until the butter and Nutella are combined and the mixture is fluffy. Scrape down the sides of the bowl. Add the sugar, brown sugar, baking powder, baking soda, and salt. Beat on medium speed again, until the all of the ingredients are incorporated into the batter, scraping down the sides of the bowl as necessary. (Note – I’m not entirely sure why the recipe called for the baking powder, soda, and salt to be added at this point instead of with the flour… But, I didn’t want to tempt fate, so I followed the directions.)
Add the eggs and vanilla extract, beating again until the batter is smooth. Gradually add the flour, beating after each addition to incorporate it into the batter. Once the flour is incorporated, gradually add the rolled oats, beating after each addition. If you are using a hand mixer, you may need to stir by hand if the mixture becomes too thick. My stand mixer had no problem incorporating both the flour and the oats.
Once the flour and oats have been incorporated into the batter, remove the batter from the mixer. Add the chopped hazlenuts and mini chocolate chips, and stir into the batter.
Use a spoon or scoop to measure out rounded tablespoons of batter onto the prepared baking sheet. The cookies will spread a bit, so be sure to space them at least two inches apart. Bake for 9 – 10 minutes.
Cool the cookies slightly on the pan (just for a minute or two), and then transfer them to a wire rack to cool completely.