Nutella-Stuffed Oatmeal Cookies
These Nutella-Stuffed Oatmeal Cookies have crisp, golden edges and stay forever gooey and chocolatey in the center.
Servings: 15
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tea baking powder
- 1 tea baking soda
- 1 tea kosher salt
- 1 cup (227g) unsalted butter softened
- 1 cup (218g) light brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- ¾ cup + 2 tablespoon (78g) rolled or old fashioned oats
- 2 cups (340g) semi or bittersweet chocolate chips
- 1 cup (240ml) Nutella or chocolate-hazelnut spread
Instructions
- In a small mixing bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
- Using a stand or hand mixer, cream the butter, light brown sugar, and granulated sugar together until smooth, about 2 minutes. Add in the egg, egg yolk, and vanilla then mix until thoroughly combined. Stop the mixer and scrape down the sides of the bowl.
- Dump in the dry ingredients and mix until just incorporated. It is okay if some dry streaks of flour remain.
- Add the oats and chocolate chips and mix briefly until combined.
- Use a cookie scoop to measure out 1 ½ to 2 tablespoon portions and place them on a cookie sheet or cutting board. You should have 30 to 34 balls of dough. Wrap with plastic and chill for 2 to 24 hours.
- Meanwhile, use a small cookie scoop or two spoons to create dollops of Nutella and place them on a piece of parchment paper. They should be about 1 tablespoon each. Scoop half as many dollops as cookie balls (15 scoops of Nutella for 30 balls of dough). Freeze the Nutella for at least 30 minutes or overnight.
- When ready to bake, preheat the oven to 350°F and line baking pans with parchment paper.
- Remove the cookie dough from the refrigerator. Flatten half of the dough balls and place chilled Nutella dollops on top. Take the remaining dough and place on top of the Nutella. Form the dough around the Nutella so that it is incased in dough (it may be easier to work with one cookie at a time so that the Nutella stays cold).
- Place the cookies on the lined baking sheets at least 2 inches apart. Bake for 13 to 16 minutes, rotating the pans halfway through. When done, the cookies with be slightly brown and firm around the edges and soft in the center.
- Cool cookies on their baking sheets set over wire cooling racks for 5 to 10 minutes before removing them with a large offset spatula. Continue to cool cookies on a wire rack for another 5 to 10 minutes before serving.