N - Nutella Oatmeal Cookies

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N is for Nutella, that sweet, cocoa-y hazelnut spread that is so popular.  You either love it or you don't.  I have made these cookies for years, the original site where I had pinned the recipe is once again defunct, so I am making sure to preserve the recipe as we make it.

When my eldest kiddo tried one of these she just nibbled the edge first, and the edges are light and crispy and then the center is chewy.  Since she doesn't really like crispy cookies, she originally got a look on her face until I reassured her that the centers were soft.  So after a second bite her look of disappointment quickly morphed into a long "Oh, mmmmmmmm" of enjoyment.  And of course you can reduce the crisp by baking for the shorter amount of time.  A week later, she appeared in comic, dramatic fashion and declared, "Mother! I demand that you make more of those Nutella cookies, immediately!" 


The dough itself is very dangerous and easy to get into.  It is also very light, texturally.  You can bake without rolling, but the cookies will spread more and be flatter.  The dough will compress nicely when rolling and give a uniform and pretty shape to the cookies. 

Nutella Oatmeal Cookies
makes ~ 2 dozen

165g (1¼ cups) all purpose flour
1 tsp baking soda
¼ tsp sea salt
113g (½ cup) butter, very soft
150g (½ cup) Nutella
100g (½ cup) sugar
67g (⅓ cup packed) brown sugar
1 egg (50g)
½ tsp vanilla extract
105g (1 cup) rolled oats (I use sprouted rolled oats)
130g (¾ cup) chocolate chips - mini or regular or blend

In a bowl whisk together the flour, baking soda, and sea salt.

In a bowl or stand mixer  combine the soft butter,  Nutella, and sugars.  Cream together on medium speed for 4-5 minutes until fluffy and lightened in color, scraping halfway through. Add in the vanilla extract and egg and beat for a minute to combine.  Scrape down the sides and mix for another 30 seconds to make sure everything is fully incorporated.

Add in the flour mixture and mix on low speed until just combined. Stir in the oats and chocolate chips.

Using a 2 tbsp scoop (#40), portion the dough into 22-24 mounds of the dough on a parchment covered baking sheet.  Cover and chill for an hour. 

Preheat oven to 350ºF.

Roll the chilled scoops of dough to even out the edges and place 3 inches apart on parchment lined baking sheets. 

Bake for 12-15 minutes, until the cookies are lightly golden on the edges.  Leave on sheet to cool for 5 minutes, then remove to a wire rack to finish cooling.  (Bake less time for a chewier cookie, more for light and crispy.  These will not set until they have rested for a few minutes, don't try to move them until they have cooled somewhat.)

Store cookies in an airtight container.

So fluffy!  Try not to eat too much.

No need to leave space at this stage.

Leave space for baking after rolling.
 

These are dangerous.  Fair warning.

As part of the 2026 Alphabet Challenge, organized by A Day in the Life on the Farm, we are sharing recipes that begin with N or include ingredients or methods that begin with N:   

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