Yeah, the name of these cookies alone is a mouthful. A delicious, warm, chocolatey, nutty, sweet and salty mouthful. If you like chocolate, Nutella, oatmeal cookies, or any combination, these are the cookies for you.
They take a little longer to throw together than a standard chocolate chip or oatmeal cookie recipe, but the extra step or two required to stuff these with creamy Nutella is well worth it. The earthy texture of the oatmeal is the perfect wrapper for a soft, sweet filling. Trust me. These will not disappoint.
Salted Nutella-Stuffed Oatmeal Chocolate Chip Cookies
Yields about 18 Cookies
Ingredients:
- 1 cup butter (2 sticks), softened
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 3 cups old-fashioned oats
- 1 1/2 cups semi-sweet chocolate chips
- Nutella
- Kosher salt or sea salt, for sprinkling
Using a large mixing bowl (you can make this whole recipe with one bowl) cream the butter and sugars with a hand mixer (or in the bowl of a stand mixer).
Add the eggs and vanilla and beat until combined and smooth.
Mix in the flour, baking soda, 1 tsp. of salt and the oats. The dough may feel thick, but mix just until it is evenly combined. Stir in the chocolate chips.
Cover your bowl and chill the dough in the refrigerator for at least 2 hours.
While the dough chills, prepare a pastry bag (or gallon-sized Ziploc bag) with Nutella. An icing tip isn't necessary in this case, just fill your bag with 1-2 cups of Nutella and set it into the fridge to cool for 15-20 minutes before your dough is ready.
Preheat your oven to 350 degrees. Prepare baking sheets with a silicon mat or lined with parchment paper.
Remove your dough and Nutella from the refrigerator. Trim the corner off your pastry bag slightly. Using a cookie scoop or a teaspoon, shape your dough into balls.
Hold each ball in your hand and, using your thumb, press down into the ball, turning it into a bowl. Pipe desired amount of Nutella from the pastry bag into the dough. Pinch the edges of the dough back together around the Nutella, reforming a ball.
Place the stuffed dough onto the cookie sheet, seam side down, and flatten it slightly. Sprinkle the top with sea salt. Repeat with remaining dough. Place on cookie sheets about two-three inches apart.
Bake for 10-12 minutes, until golden brown. Allow cookies to set on the cookie sheet for a few minutes before transferring to a rack to cool completely.