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Final nutella oatmeal cookies
Anneke Silva

Nutella Oatmeal Cookies

4.57 from 53 votes
These cookies are both chewy and crisp, with a soft center and a beautiful golden edge. The nuttiness of the rolled oats compliments the sweetness of the Nutella beautifully. The combination of brown and white sugar gives them added depth, making them even more delicious than a regular cookie.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling time 30 minutes
Total Time 57 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: American
Calories: 324
Ingredients Equipment Method

Ingredients
  

  • 1 cup Unsalted butter softened your finger should be able to press into the butter easily
  • 2/3 cup Brown sugar
  • 2/3 cup White sugar
  • 2 Large eggs
  • 1 1/2 cups All Purpose Flour
  • 1 tsp Baking soda
  • 3/4 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 2 cups Rolled oats
  • 2/3 cup Nutella
  • Fleur de sel

Equipment

  • Kitchen Aid Mixer
  • Cookie Scoop 3 tbsp
  • Cookie Scoop 2 tsp
  • Baking sheet
  • Parchment Paper

Method
 

  1. Pre heat the oven to 350 F.
Nutella Filling
  1. Using the 2 teaspoon cookie scoop, scoop 16 balls of Nutella onto a parchment lined baking pan.
    Using the 2 teaspoon cookie scoop, scoop 16 balls of Nutella onto a parchment lined baking pan.
  2. Place the baking pan into the freezer, and leave for 30 minutes.
    Remove the Nutella balls from the fridge and place them beside your cookie balls.
Cookie Dough
  1. Put the oven racks in the top two positions.
  2. In your mixing bowl, mix the softened butter, brown sugar, and granulated sugar until creamy.
    In your mixing bowl, mix the softened butter, brown sugar, and granulated sugar until creamy.
  3. Add the vanilla and eggs and mix thoroughly.
    Add the vanilla and eggs and mix thoroughly.
  4. Add the flour, baking soda, and salt and mix.
  5. Slowly add the rolled oats and stir until blended. The mixture will be very thick, be careful not to overwork your blender.
    Slowly add the rolled oats and stir until blended. The mixture will be very thick, be careful not to overwork your blender.
  6. Using the large 3 tablespoon cookie scoop, scoop out cookie balls and place them on a lined baking sheet.
    Using the large 3 tablespoon cookie scoop, scoop out cookie balls and place them on a lined baking sheet.
  7. Remove the Nutella balls from the fridge and place them beside your cookie balls.
    Remove the Nutella balls from the fridge and place them beside your cookie balls.
  8. One at a time, press a hole in each cookie ball with your thumb and insert a Nutella ball in each cookie then close the cookie ball around the Nutella and form it into a sphere again. Place them on a lined baking sheet spaced a few inches apart.
    One at a time, press a hole in each cookie ball with your thumb and insert a Nutella ball in each cookie then close the cookie ball around the Nutella and form it into a sphere again. Place them on a lined baking sheet spaced a few inches apart.
  9. Sprinkle some fleur de sel on each cookie.
    Sprinkle some fleur de sel on each cookie.
  10. Bake for 12 minutes.
  11. If you are using two cookie sheets, switch them halfway.
  12. Bake until the edges are slightly browned but the center is still light: this will ensure a soft and chewy cookie,
    Bake until the edges are slightly browned but the center is still light: this will ensure a soft and chewy cookie,
  13. After the cookies are cool enough, transfer them to a wire rack to cool fully.