PeanutButter Chocolate Chip Nutella Oatmeal Cookie

Rick Casteel

By
@rdcasteel

I was in the mood to make some cookies for my friends over at Sevier Hall and I had told them I was going to make Peanut Butter Chocolate Chip Oatmeal Cookies. As I was reaching for the peanut butter I saw the Nutella..... LightBulb ..... So i Split the amount of peanut butter with an equal amount of Nutella. The results speak for themselves. Needless to say, they were a hit.


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Rating:

Comments:

Serves:

3 dozen cookies

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

3 c
old fashioned rolled oats
1/2 c
whole wheat flour
1/2 c
all purpose flour
1 tsp
baking soda
1 tsp
baking powder
1/2 tsp
coarse salt
1 c
light brown sugar
1 c
white sugar
1/2 c
butter, softened
1/2 c
crisco, softened
1/2 c
nutella
2 large
eggs
1 1/2 tsp
pure vanilla extract
2 c
semi-sweet chocolate chips

Directions Step-By-Step

1
Preheat oven to 350 degrees. Stir together oats, flours, baking soda, baking powder, and salt in a medium bowl; set aside.
2
Put sugars, butter, and peanut butter and Nutella in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
3
Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
4
4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
5
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

About this Recipe

Course/Dish: Cookies, Chocolate
Main Ingredient: Rice/Grains
Regional Style: Southern