Friday, June 5, 2009

Nutella Oatmeal Thins

I had a little bit of Nutella left over from a previous recipe I made, so I needed to find a recipe that called for the perfect amount. And, here were are - Nutella Oatmeal Thins. Although I prefer chewy cookies, these are great paired with a cup of coffee and, as the accompanist at my church suggested, some more Nutella between two cookies. Delish!

Some side notes:
- I used the rest of the Nutella I had, which was about 7 tablespoons total.
- I didn't leave the cookies to rest on the pan for 10 minutes, but a minimum of 3 minutes.
- I baked them for 8 to 9 minutes, not a full 10 minutes.


Nutella Oatmeal Thins
original recipe from Baking Bites

Nutella Oatmeal Thins
1 cup plus 2 tbsp all purpose flour
1 tbsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, room temperature
6 tbsp Nutella
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 cup quick-cooking oats (not instant or regular)

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together butter, Nutella and the sugars until mixture is fluffy. Beat in the egg and the egg yolk, followed by the vanilla extract.
Working at a low speed or by hand, gradually blend in the flour mixture and the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).
Drop teaspoonfuls of the batter (1/2-inch balls) onto prepared baking sheet, leaving at least 2-inches between cookies to allow for spread.
Bake for 10 minutes, until cookies are set.
Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container.

Makes about 6-7 dozen cookies.

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