Sunday, September 19, 2010

Nutella Oatmeal Chocolate Chip Cookies


Yom Kippur, also known as the Day of Atonement, is one of the holiest days of the Jewish year.  We refrain from eating or drinking for 25 hours in order to truly reflect and atone for past sins.  With the culmination of Yom Kippur comes what is commonly known as a break-fast.  It is typical to gather with friends and family and enjoy each others company while eating a 'light' meal.


I started hosting break-fast a few years ago and hope to continue for years to come.  These Nutella Oatmeal Chocolate Chip Cookies were one of a few types of cookies I made this year.  I actually started with a recipe for Peanut Butter Oatmeal Cookies and because I'm not too fond of peanut butter I decided to swap it for nutella.  As soon as I mixed in the nutella and smelled the hazelnut coming from the batter I knew I made a great choice.


The cookies turned out thin and crunchy with a bit of chewiness due to the oatmeal, but after a day in tupperware they turned less crunchy and more chewy.  I happen to prefer chewy cookies, so I was happy to let them sit for a day, but if you prefer your cookies crunchy then I would recommend serving them the day of.  The taste of the nutella is very subtle and when combined with the oatmeal and chocolate chips, makes for a super delicious cookie.

Nutella Oatmeal Chocolate Chip Cookies
adapted from Brown Eyed Baker

Ingredients

1 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/4-1/2 cup nutella
1/2 cup sugar
1/3 cup light brown sugar
1/2 tsp vanilla extract
1 egg
1 cup oats
1 cup semisweet chocolate chip cookies

Directions

Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

Whisk together the flour, baking soda, and salt.  In a separate bowl, cream together the butter, both sugars, nutella, and vanilla extract.  Add in the egg and beat to combine.  On a low speed, add in the flour until just combined.  Stir in the oats and chocolate chips.

Use an ice cream scoop or spoon to drop the dough onto the prepared baking sheets.  Bake for 12 minutes or until the cookies are lightly golden.  Cool completely on the baking sheets and then store in an airtight container at room temperature.

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