by Nutella Oatmeal Cookies
If you need a break from the traditional Christmas baking at this time of the year or, better still, you have been gifted with a giant tub of Nutella under the Christmas tree, may I suggest these delightful Nutella Oatmeal Cookies?
Nutella Oatmeal Cookie Recipe
This recipe for Nutella Oatmeal Cookie makes large crunchy cookies which are slightly chewy from the Nutella, and studded with some Nutella for sweetness.
They are perfect with a glass of milk for the kiddies or a strong espresso for the adults.
Happy Holidays everyone!!
Nutella Oatmeal Cookies
Serves: 25 cookies
Crunchy Nutella Oatmeal Cookies which are slightly chewy with delicious Nutella.
Ingredients
- 200 g (7 oz) unsalted butter, softened
- 250 g (1 ¼ cup) caster sugar, (superfine sugar)
- 1 egg
- 1 teaspoon vanilla extract
- 325 g (2 cups plus 2 tablespoons) plain flour, (all-purpose flour)
- 20 g (4 teaspoons) baking powder
- 1 pinch fine salt
- 50 g (½ cup) rolled oats
- 200 g (7 oz) Nutella
- sea salt, for sprinkling, optional
Instructions
- Preheat the oven to 180°C/350°F (without fan).
- Line a baking tray with baking paper.
- Cream the butter and sugar together until light and fluffy. You can do this with a bowl and wooden spoon, but it is easiest and quickest with a handheld electric beater, or with a stand mixer and flat paddle attachment, on medium speed.
- Beat in the egg and vanilla extract.
- Slowly beat in the flour, baking powder, salt, and oatmeal.
- At this stage, you should have a thick cookie dough.
- Add the Nutella to the cookie dough and use a wooden spoon to lightly mix it through the cookie dough. You don’t want to fully incorporate the Nutella into the dough, otherwise you will not achieve a marbled look on the cookies. Also, the Nutella will continue to be worked into the dough when you roll them into cookies.
- Pinch off a small piece of dough and roll it into the size of a large walnut.
- Place the balls of dough onto the baking tray, but space them apart generously as they will spread as they cook.
- Gently flatten each ball of dough.
- Bake for 12-15 minutes, or until the cookies are lightly golden.
- Sprinkle the sea salt on the cookies sparingly, if using.
- Leave the cookies to rest on the hot baking tray for about 5 minutes to firm up before eating, or before removing them to a wire rack to cool completely.
Kitchen Notes
- OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
The cookies look delicious and would to make them. When the recipe said oatmeal, are you meaning raw oats or the cooked cereal? My husband is from Australia and didn’t know either.
Hi Jana,
The recipe uses rolled oats. Just don’t use instant porridge oats in this recipe. I hope this helps! P.S. This article might help you: https://www.thekitchn.com/whats-the-difference-between-steel-cut-rolled-and-instant-oats-138355
These cookies were really delicious and crunchy and kept well for several days.
Please give me a piece! I need to try this! I’ve never had anything like this. Looks good!
These look amazing! Just double checking before I bake these for a cookie trade – truly 4 teaspoons of baking powder???
Hi Jennifer,
Yes, 4 teaspoons of baking powder! The recipe is for a large batch of cookies 😉 Happy baking!
these are the bomb!!! i had a jar of nutella that i’ve been meaning to “get rid of” and these was just teh best solution! just finished my batch and im having one with my green tea, writing this review feeling all sorts of proud! i didnt have vanilla so I mixed in some cinnamon powder…and someone said it smelt like Christmas in the house. Lovely recipe, will definitely repeat and save for later. The crunch is everything…
So glad you enjoyed this recipe! Love the addition of cinnamon powder – I will try that next time too. Thanks for popping by!
These cookies would put me in my happy place for sure! I used to eat nutella everyday from when I was 5 till I was probably 14! I am wondering if cane sugar could be used as a replacement for caster sugar?
Thank you 🙂
Hi Leah,
Yes, you could substitute the caster sugar for cane sugar. However, this might affect the taste and texture of the cookies slightly – they might be a bit sweeter and chewier. But it’s always good to experiment! Hope you will enjoy this recipe.
These cookies were really delicious and crunchy and kept well for up to 2 months! Baked this twice and both times are amazing even though my second time I used 2 teaspoons of baking soda.
So glad you enjoyed these cookies!
Made them they was lovely. Xxx