Wednesday, December 8, 2010

a little nutella yum!!

For the cookies:

4 tablespoons (1/2 stick) cold unsalted butter plus 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1 cup rolled oats (preferably Quaker)

3/4 cup Nutella

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

2 cups unbleached all-purpose flour plus more for dusting

2 teaspoons baking soda

2 teaspoons kosher salt

1/4 cup Demerara sugar (see Note)

For the filling:

About 1 cup Nutella

Special equipment: parchment paper


For the cookies: Heat oven to 350º. Line 3 baking sheets with parchment paper.

In a large skillet, melt 4 tablespoons cold unsalted butter over medium heat. Add oats and cook, stirring frequently, until fragrant and lightly golden, about 5 minutes; transfer oats to a large metal bowl and set aside.

In the bowl of an electric mixer fitted with the whisk attachment, combine room temperature butter, Nutella, brown sugar and granulated sugar. Beat on medium speed, frequently scraping down the sides of bowl, until fluffy and well combined, 3 to 4 minutes.

In a separate bowl, whisk together flour, baking soda and salt. In two additions, add flour mixture to butter mixture, mixing on low speed until well incorporated, then add oats and mix until dough comes together and oats are incorporated.

Lightly flour the palms of your hands. Scoop 1 level tablespoon dough, roll into a ball, then flatten to about 1/8-inch-thick. Place on a prepared baking sheet. Repeat with remaining dough, spacing cookies at least 1 inch apart. Sprinkle with Demerara sugar. Bake, rotating the pans halfway through, until the cookies are puffed and golden, 12 to 15 minutes. Transfer cookies on parchment paper to wire racks to cool completely. (Cookies can be stored, unfilled, in an airtight container at room temperature for up to 3 days.)

To fill the cookies: Using an offset spatula or butter knife, spread about 1 tablespoon Nutella over the flat sides of half of the cookies. Sandwich with remaining cookies, flat sides together.

Once filled, cookies are best same day, but can be kept in an airtight container at room temperature for up to 2 days.

Note: Demerara is a natural brown sugar, an English version of turbinado sugar but with a slightly larger crystal size. When sprinkled on cookies and pie crusts, it adds sparkle and crunch. Turbinado is a good substitute while granulated sugar will work in a pinch.

I don't know about you, but I am a BIG Nutella fan and I can't wait to try this recipe.  The thing about this time of year is I WANT TO BAKE EVERYTHING!  My tummy is in a constant state of FULL, but all of these yummy treats keep calling me to the kitchen. 



Adrienne said...

I may have to stop coming here because I can actually feel my muffin top getting larger. Last week it was cute little peanut butter chocolate bites and now this!! Nutella cookies?! Yum is right! These will be a huge hit at my house.


Alexandra said...

omg , my diet is starting to cry :))
they look so yummy and I am the biggest nutela fan (I once ate a full jar on my own in one hour )

alexandra @

Jacqueline said...

Oh Cathi,
Stop tempting me with these naughty treats !!!! haha
I LOVE Nutella. I always have a jar of it and, when I run out of chocolate, a spoonful of Nutella is a great substitute !! XXXX

Tracy said...

I know a lot of people who like nutella, but I think I'll stick with peanut butter. However, I wouldn't mind coming over and trying out one of those cookies and a cup of coffe. XXOO

kimberly at mimicharmante said...

my boys *adore* nutella so I will definitely be trying this recipe! thank you!!!

Amanda Swann said...

Oh those look amazing! I might have to make these this weekend:)

The Cheeky Cafe

*Simply Colette* said...

They sound so scrumptious!

Scintilla said...

A perfect end to my week- With a drool!

Anonymous said...

I usually feel that Nutella is almost too good for mixing it with other ingredients :) but these cookies do look delicious!


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