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.