Nutella Oatmeal Cookies

If you follow our blog, Two Peas and Their Pod, you know that I love baking cookies every day of the year. Nothing brings me more joy than being in my kitchen baking the day away with my husband and son. Of course, I enjoy sampling my cookie creations, but the best part is getting to share them with friends and family. That’s why I am so excited to share with you this scrumptious Nutella Oatmeal Cookie recipe. You wont be disappointed, these cookies are easy to prepare and even easier to consume!

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If you aren’t familiar with the mouth-watering hazelnut spread, Nutella, then it’s time to familiarize yourself. Nutella Hazelnut Spread has a delicate nutty flavor and is similar to the creamy consistency of peanut butter but it is sweet, rich, and chocolaty. It lends a delightful and unique taste to these cookies with its combination of roasted hazelnuts, skim milk, and hint of cocoa.

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I always like to have a jar of Nutella in my pantry just in case I get a little craving for something, smooth, sweet and chocolate packed! It’s the perfect addition to so many recipes like my Giant Nutella Stuffed Chocolate Chip Cookies, Pumpkin Nutella Bread and Chocolate Nutella Cookies.

These cookies are easy to make, and thanks to one of my best friends. Baking wouldn’t be nearly as fun or easy without this trusty friend. I’m talking about my KitchenAid® Stand Mixer.

Nutella-Oatmeal-Cookies-3My true, tried and trusted kitchen cohort. With the amount of cookies I make, I can easily create multiple batches of cookie dough using my incredible KitchenAid® Artisan® 5-quart Stand Mixer. Plus, my Green Apple Stand Mixer is a beauty. I love the bright green color. It is perfect for the peas.

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I upped the ante with these cookies by replacing vanilla extract with hazelnut extract to further enhance the nutty, rich hazelnut flavor that the Nutella Hazelnut Spread provides.  Most grocery stores now offer hazelnut extract in their baking isle, but if you are having trouble finding it you can always purchase it online. And don’t worry about having an entire bottle of hazelnut extract left over, since I have a sneaking feeling that after you take your first bite of these Nutella Oatmeal Cookies you will likely find yourself using the entire bottle in a very short period of time.

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I am always in the mood for a delicious oatmeal cookie and the addition of the oats in this recipe give the cookies a perfect chewy and soft texture, making them perfect for devouring immediately or savoring with a glass of ice-cold milk.

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I like to refrigerate the cookie dough for 30 minutes before baking.  Chilling the cookie dough helps the butter firm up and the flour to absorb more moisture in the dough, creating a better consistency and a richer flavor.  My KitchenAid® flat beater rotates around the bowl, giving incredible bowl coverage and comprehensive mixing so that when I have finished incorporating my ingredients, I simply remove my KitchenAid® mixer bowl from the stand, cover with plastic wrap and pop my batter into the refrigerator to let my Oatmeal Nutella cookie batter work its magic.

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I like to let these cookies cool on the baking sheet for 5 minutes before removing to a cooling rack, but be prepared, you might loose complete will power when you smell and see these little beauties exit your oven! And don’t be surprised when your family or guests are shamelessly saddened when there is nothing but crumbs left in the cookie jar. So gather up your ingredients, maybe enough for a few extra batches, ready your KitchenAid® Stand Mixer and start baking!

Nutella Oatmeal Cookies

INGREDIENTS

1 1/2 cups old-fashioned oats

1/2 cup all purpose flour, plus 2 tablespoons of flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup butter, at room temperature

1/2 cup Nutella Hazelnut Spread

1/2 cup granulated sugar

1/2 cup light brown sugar

1 large egg

1/2 teaspoon hazelnut extract

DIRECTIONS

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.

In the bowl of a stand mixer, add the butter, Nutella, sugar and brown sugar and beat on medium speed until smooth and creamy. Add the egg and hazelnut extract and beat until smooth.  Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended.

Chill the dough 30 minutes in the refrigerator.

Form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet.

Bake for 8-10 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.

 

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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  • mcdotca

    Nutella + Oatmeal cookie sounds like heaven

  • Guest

    Nutella plus Oatmeal cookies sounds like heaven

  • Candice

    How can I achieve a crunchy texture versus chewy for these cookies?

    • Hello Candice, thanks so much for the question. Maria says that the texture of these cookies is, indeed, chewy, so if you’d like a crunchy cookie, just leave them in the oven a little bit longer. Thanks! -Rachel

  • Alicia

    How many cookies does it yield?

    • Hello Alicia, this recipe yields two dozen cookies. Thanks for your question!

  • dany

    Hi, I want to make these for Christmas, and send them to a few friends- How long do they keep?

    • Hello Dany,

      Maria says: “The cookies will keep in an air-tight for container on the counter for 2-3 days”

  • Sarah AndZack Stimpson

    if I only have self rising flour, how would I alter the recipe? Thanks!

    • Hello Sarah,

      Maria says: “I have never used self rising flour in this recipe. Self rising flour already has baking powder and salt so you can try reducing the salt, but you might end up with a puffier cookie. Again, I haven’t tried it!” – We hope this helps!

  • Gracia

    Just so you know, I added an extra 1/2c. of flour and it turned out great. The dough was initially painfully sugary.

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