Whooooooo loves nutella?!
Friday night, I was feelin’ like having a chill night in. Naturally, I instantly got the urge to bake. I knew I wanted to make cookies, but what kind to make…I was thinking about the ingredients that I had on hand, and remembered the jar of nutella I had put in the back of my cabinet. (I had to put it in the back so that it wouldn’t be so easy to get to…)
So, nutella cookies. Sure, let’s make ’em oatmeal. Throw in some chocolate chunks and peanut butter chips…and boom! These were born. After the first batch, I decided to sprinkle sea salt on the tops of each cookie before baking. That little hint of salt gives the cookies a POW in your mouth. But, you know, a good kind of pow…
Now, I have to be honest, I don’t actually LOVE nutella. I like it, the chocolaty part, but I think I’d rather peanuts and chocolate instead of hazelnuts and chocolate. I know, you think I’m crazy.
BUT I bring this up because, even though I’ve been on the fence about nutella, these cookies are bomb. So, if you’re like me, and you aren’t the biggest nutella fan, give ’em a try anyway. Conversely, if you do like nutella, you will surely be hooked here.
Lez do it.
Nutella Oatmeal Cookies with Chocolate Chunks, Peanut Butter Chips & Sea Salt
Makes about 5-6 dozen cookies.
2 cups flour
2 cups oats (quick oats or old fashioned)
2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup white sugar
1 cup firmly packed brown sugar
1 cup Nutella
2 large egg
1 Tablespoon vanilla
1 12oz bag chocolate chunks (I use Trader Joe’s brand)
1 10oz bag peanut butter chips (I use Trader Joe’s brand)
1. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper or silpat mats. Set aside.
2. In a medium-sized bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
3. Using an electric mixer (stand mixer or handheld) beat together butter, sugars, and nutella on medium-high speed. Continue to beat until fluffy, about 5 minutes.
4. Add in the eggs and vanilla and beat again at a medium speed until fully combined. Use a rubber spatula to scrape down the sides of the bowl.
5. With the mixer on a very low speed, gradually mix in the flour mixture. Keep mixing until almost no more flour streaks remains. Then, add in the chocolate chunks and peanut butter chips. Mix again until fully incorporated. If the dough is too thick for the mixer, switch to a wooden spoon and hand mix everything together.
6. Using a small-medium-sized cookie scoop (or two spoons) drop balls of the dough onto your prepared baking sheets, leaving about an inch between each cookie.
7. Take a pinch of sea salt and sprinkle just a little bit onto each cookie.
8. Bake the cookies in your preheated oven for about 8 minutes. The cookies will look set around the edges and maybe still a little soft on top. This is perfect, you definitely don’t want to overbake.
9. Allow the cookies to cool on the cookie sheet for about 2 minutes. Then, transfer them to a wire cooling rack to cool completely. As always, I recommend trying at least one warm!! With ice cream…:)
10. Continue until you’ve used up all the dough.
11. Serve, eat, & enjoy! Store uneaten cookies in an air-tight container. I brought some to work and some to wine night. Great for potlucks or hostess gifts too!
The pictures here really don’t do these bad boys justice. I’ll just have to make them again and take more pics! You can never have too many cookies, am-i-right?!