I love Nutella. I eat it by the spoonful. And I love baking with it! So here are my absolutely delicious coconut Nutella oatmeal cookie recipe.
I’m a big oatmeal cookie fan. I love the rustic feel of the oats and the crunchy chewiness of the cookie, but I don’t like mine with raisins, only chocolate chips.
Here’s my spin… I experimented by making these cookies into thumbprints, and because of the stiff cookie dough, they held their shape quite well during baking. Then I spooned in a little Nutella and sprinkled big coconut flakes on top.
They had the cinnamon oat-y taste I love. They were definitely crunchy on the outside, chewy on the inside. The Nutella gave them just the right amount of gooey chocolatey-ness, and there was just a hint of coconut to make them interesting. These is definitely my new go-to oatmeal cookie recipe!
Coconut Nutella Oatmeal Cookie Recipe
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 teaspoons kosher salt
3 cups rolled oats
1 cup butter (2 sticks) at room temperature
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
Directions:
Preheat the oven to 375F.
Mix the dry ingredients, flour, baking powder, cinnamon, salt, and oats, in a large mixing bowl. Add the egg, butter, sugar, and vanilla to a second mixing bowl. Beat on high for 2-3 minutes until creamy. Mix in the dry ingredients in three batches until combined.
Place tablespoon-sized balls onto a Silpat or lightly greased baking sheet, and using your thumb or finger, make indentations in each one.
Bake 8 to 9 minutes until they just start to brown.
When just out of the oven, use a measuring spoon to give the thumbprints a little more shape.
Spoon Nutella into a Ziplock bag. Snip a small corner of the bag, and pipe the Nutella on to the cookies. Shake the cookies a little to get the Nutella smooth.
Sprinkle coconut flakes on top and there you have it!
I just love how they turned out!
You will gobble these up! I don’t want to admit how fast I ate them. 🙂
They have the cinnamon oat taste I love. They were definitely crunchy on the outside, chewy on the inside. The Nutella gave them just the right amount of gooey chocolatey-ness, and there was just a hint of coconut to make them interesting. These is definitely my new go-to oatmeal cookie recipe!
Scale
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 teaspoons kosher salt
3 cups rolled oats
1 cup butter (2 sticks) at room temperature
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
Instructions
Preheat the oven to 375F.
Mix the dry ingredients, flour, baking powder, cinnamon, salt, and oats, in a large mixing bowl. Add the egg, butter, sugar, and vanilla to a second mixing bowl. Beat on high for 2-3 minutes until creamy. Mix in the dry ingredients in three batches until combined.
Place tablespoon sized balls onto a silpat or lightly greased baking sheet, and using your thumb or finger make indentations in each one.
Bake 8 to 9 minutes until they just start to brown.
When just out of the oven, use a measuring spoon to give the thumbprints a little more shape.
Spoon Nutella into a ziplock bag. Snip a small corner of the bag, and pipe the Nutella on to the cookies. Shake the cookies a little to get the Nutella smooth.
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Comment
2 comments
Fiona B
wrote:
Ohmygosh, I have to try this sometime, it looks sooo good! :)
Jen W
wrote:
I've made 2 batches of these so far..this is the BEST oatmeal cookie recipe ever, and simple, too!! They've been a huge hit at work!! Thank you so much for sharing this!
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2 comments
Fiona B wrote:
Ohmygosh, I have to try this sometime, it looks sooo good! :)
Jen W wrote:
I've made 2 batches of these so far..this is the BEST oatmeal cookie recipe ever, and simple, too!! They've been a huge hit at work!! Thank you so much for sharing this!
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