PeanutButter Chocolate Chip Nutella Oatmeal Cookie

Rick Casteel


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.

pinch tips: Parchment Paper Vs Wax Paper




3 dozen cookies


20 Min


15 Min




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
2 large
1 1/2 tsp
pure vanilla extract
2 c
semi-sweet chocolate chips

Directions Step-By-Step

Preheat oven to 350 degrees. Stir together oats, flours, baking soda, baking powder, and salt in a medium bowl; set aside.
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.
Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
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. 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