Once upon a time, I ate a tasty little cookie filled with Nutella, chocolate, and oats from a charming local bakery. In hopes of finding its recipe, I searched the interwebs far and wide. Tragically, the search turned up empty. And I turned up sad.
Left with no other choice and a sprinkle of fairy dust, the recipe writing began. A crispy chocolate cookie was in order. One that holds it shape. Yes! Dark chocolate, all the better. This cookie better be great. So I started with the lovely Smitten Kitchen’s Oreo recipe.
Added a touch of oats. And a bit more butter and sugar too. Can’t forget the gigantic swirl of Nutella. With a dusting of sea salt, who knew.
A fairytale recipe. Could this be true? There’s only one way to find out. I left the secret below for you.
- Preheat oven to 375°. Line baking sheets with Silpat or parchment paper.
- Whisk together flour, cocoa powder, oats, baking soda, and baking powder. Set aside.
- Cream together butter, Nutella, and sugar until light and fluffy. Mix in egg.
- Slowly add in flour mixture until evenly incorporated.
- Roll dough into tablespoon-sized balls. Flatten balls with the bottom of a glass, about 2 1/4-inches in diameter. Sprinkle with sea salt. Bake 12 up on a sheet leaving 1-inch space between each cookie. Minor spreading will occur.
- Bake for 8 minutes. Cool for 1 minute on baking sheet and carefully transfer to a cooling rack.
- Allow to cool completely. Spread Nutella between two cookies. Sandwich and serve!
- And they lived happily ever after.
• To grind oats, lightly pulse in a food processor for about 30 seconds.
• To learn more about dutch-process vs. cocoa powder, head over to David Lebovitz.
• Warning: Highly addictive.