peanutbutter chocolate chip nutella oatmeal cookie
I was in the mood to make some cookies for my friends over at Sevier Hall and I had told them I was going to make Peanut Butter Chocolate Chip Oatmeal Cookies. As I was reaching for the peanut butter I saw the Nutella..... LightBulb ..... So i Split the amount of peanut butter with an equal amount of Nutella. The results speak for themselves. Needless to say, they were a hit.
yield
3 dozen cookies
prep time
20 Min
cook time
15 Min
method
Bake
Ingredients For peanutbutter chocolate chip nutella oatmeal cookie
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3 cold fashioned rolled oats
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1/2 cwhole wheat flour
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1/2 call purpose flour
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1 tspbaking soda
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1 tspbaking powder
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1/2 tspcoarse salt
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1 clight brown sugar
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1 cwhite sugar
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1/2 cbutter, softened
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1/2 ccrisco, softened
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1/2 cnutella
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2 lgeggs
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1 1/2 tsppure vanilla extract
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2 csemi-sweet chocolate chips
How To Make peanutbutter chocolate chip nutella oatmeal cookie
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1Preheat oven to 350 degrees. Stir together oats, flours, baking soda, baking powder, and salt in a medium bowl; set aside.
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2Put sugars, butter, and peanut butter and Nutella in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
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3Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
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44. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
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55. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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