peanutbutter chocolate chip nutella oatmeal cookie

rdcasteel avatar
By Rick Casteel
from Clarksville, TN

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.

serves 3 dozen cookies
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For peanutbutter chocolate chip nutella oatmeal cookie

  • 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 lg
    eggs
  • 1 1/2 tsp
    pure vanilla extract
  • 2 c
    semi-sweet chocolate chips
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How To Make peanutbutter chocolate chip nutella oatmeal cookie

  • 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.
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