Foodie Fridays: Nutella Oatmeal Thins
Look out, it's World Nutella Day!
My friends, today is World Nutella Day. A day all about decadence. Decadence and Nutella, that wonderful hazelnut spread that makes people all over the world* swoon in delight. Perfectly nutty and chocolatey, I can eat the stuff straight from a spoon. I try not to though (okay, not much) and, instead, channel my Nutella love into something at least a bit more nutritionally responsible. A teeny, tiny bit.
These Nutella oatmeal thins are a nice balance of yummy decadence and portion control. They’re light and thin, so they don’t pack a gazillion calories in each bite; but they’re also wonderfully rich with just the right combination of chewy and crispy, so I know I’m indulging in something great!
The cookies are easy to pull together, but do require just a little bit of patience. They’re quite soft fresh out of the oven and need to cool on the baking sheet for 10 or so minutes to firm up before being removed to a wire rack to cool completely. Using multiple pans will definitely make your life easier (and get you to the finished product more quickly)! Store the finished cookies in an airtight container and they’ll be great for several days after you bake them. Want to take it to a whole other level? Pair them up with some vanilla ice cream!
*I’ve heard rumors that there are people among us who’ve never had Nutella and, therefore, don’t understand its joy. If you are one of those people, I beg you…try it! Can’t find it? Don’t want to indulge in processed foods? Make your own! Come on over to Culinography later today for a great recipe!
Nutella Oatmeal Thins
(recipe courtesy of Baking Bites)
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.
Yield: 6-7 dozen cookies
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