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.

Enjoy!

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.

Oh. My. Gosh.

Being in a time crunch on Monday, I realized I had a church meeting and no refreshments to serve. How rude, right? I always have something in the freezer ready to thaw out and possibly serve or, uhm, eat myself. Shhh! I luckily had some cookie dough in the freezer I had made and didn't finish because, well, I made too much in one day and got pooped. It came in handy. I simply took the cookie dough (when it was fresh) and rolled it in wax paper, then covered it with plastic wrap and shoved to the back of the freezer. One cookie dough recipe made two rolls.



This cookie recipe comes straight from the back of the Guittard Real Semisweet Chocolate Chips bag. No kidding. Some times the simplest recipe can be that good. Not remembering what the directions were, I baked them in a 350-degree oven for 9 minutes. I then let them rest on the pan for 1 to 2 minutes before removing them and placing them on a wire rack to cool. I didn't defrost the dough, I simply took it out of the freezer, unwrapped it, and cut the dough into rounds/pieces. I highly recommend making them this way. The outside has a bit of crunch and the center is soft and chewy. It's really the best of both worlds.



THE ORIGINAL CHOCOLATE CHIP COOKIE
from Guittard

Yield: 7 dozen 2 inch cookies

2 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 cups (12 ounces) GUITTARD SEMISWEET CHOCOLATE CHIPS
1 cup chopped walnuts (optional)

Preheat oven to 375ºF.

In a small bowl combine flour, baking soda and salt; set aside.

In a large bowl cream butter, sugar and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and walnuts.

Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until golden brown.

The Original Chocolate Chip Pan Cookie: Prepare dough as directed. Spread evenly into greased 10x15x1-inch pan. Bake at 375ºF for 20-25 minutes. Cool before cutting into 48 two-inch bars.

Thick and Chewy Triple Chocolate Cookies

So, from my last post, I said that I made two things in one day. A lot for me, but obviously possible. Thick and Chewy Triple Chocolate Cookies I found at Baking Blonde's Weblog took quite a while to make and at the end, I don't know if it was necessarily worth all the time it takes to produce them. I enjoyed them, don't get me wrong, but I felt that particular cookies I can make in half the time are just as good. My babysitter, however, thoroughly enjoyed them, so I guess someone felt they were worthy of the allotted time!

Note that all of the chocolate can be substituted for whatever chocolate you fancy! The original recipe, she notes, had all semi-sweet chocolate, and she used what she had on hand and/or liked. I take a fancy to dark chocolate, as you will see below. And, the directions say to let the batter "sit" for about 30 minutes to create a fudge-like consistency. I didn't really need to wait at all as it was like that when I added the dry ingredients to the batter. They seemed to turn out okay for me. Enjoy and let me know if you decide to make these yummy cookies. I'd love to hear your thoughts.

Thick and Chewy Triple Chocolate Cookies
adapted from Baking Blonde's Weblog
2 cups AP flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces dark chocolate, chopped
4 ounces semi-sweet chocolate (I used baking chocolate)
4 ounces milk chocolate (I used chips)
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 1/2 cups packed (10 1/2 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cup dark chocolate chunks
3/4 cup milk chocolate chips

In a small bowl wisk the flour, cocoa powder, baking powder, and salt.
Melt the semi-sweet and bittersweet chopped chocolate in medium heatproof bowl. Be careful not to scorch or burn chocolate. Set aside to cool.
In a small bowl wisk the eggs, vanilla and Espresso powder until combined.
In a mixing bowl, beat the butter until smooth and creamy. Add sugar and beat another minute. Add the egg mixture until well mixed. Gently add the melted and cooled chocolate and beat until combined
Slowly add the flour mixture and beat until just combined. Do not overbeat.
Cover with dough with lid or plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.
Preheat oven to 350.
Line baking sheet with parchment paper. Scoop dough onto sheet and bake for 10-12 minutes or until edges are set but centers are soft.
Allow cookies to cool on sheets about 10 minutes before transfering to racks to cool completly.