These Nutella oatmeal cookies are perfectly soft and chewy, hearty but not too thick, and laced with ribbons of everyone's favorite hazelnut chocolate spread.
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These cookies taste like a long hug from an old friend. They perfectly combine the classic, nostalgic flavor of a hearty oatmeal cookie with the comforting, nutty goodness of Nutella.
If you have sea salt on hand, definitely use it here. I threw in a handful of chocolate chips for good measure, but they're absolutely not necessary.
Warm Nutella is swirled into the batter after the oats and chocolate chips have been folded in, creating sweet folds of hazelnut chocolatey goodness all throughout the cookies.
Ingredients
This Nutella oatmeal cookie recipe is a heaven-sent twist of two classic treats that'll leave you wondering how you ever lived without them. The ingredients are pretty straightforward, but if you're looking for some fun variations, I've got you covered below.
- butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- all-purpose flour
- baking soda
- salt
- old-fashioned oats
- chocolate chips
- nutella
Instructions
Baking these nutella oatmeal cookies is a breeze, and the irresistible aroma that fills your kitchen is almost as unforgettable as the cookies themselves. These cookies are perfect for sharing with friends or just indulging in a little self-care.
- Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the rolled oats and chocolate chips (if using) until evenly distributed throughout the dough.
- Warm the Nutella in a microwave-safe bowl for about 20-30 seconds, or until it has a slightly runny consistency. Gently fold the Nutella into the dough, creating swirls but not fully incorporating it.
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. For extra thick and chewy cookies, make the dough balls taller rather than wider.
- Bake for 10-12 minutes, or until the edges of the cookies are slightly golden and the centers are still soft. Be careful not to overbake, as this will result in less chewy cookies.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
This cookie dough doesn't need to be refrigerated, but it'll make the dough a bit easier to work with and your cookies will end up thicker, chewier, and spreading much less. If you choose to chill - refrigerate the dough tightly covered for at least one hour, up to a day.
Substitutions
- Butter - If you're out of butter, these oatmeal cookies can be made with margarine or ghee.
- Sugar - Looking to swap out your sugar for something more natural? Replace the granulated sugar with coconut sugar and the brown sugar with maple sugar!
- Nutella - Use your favorite chocolate hazelnut spread, or if you're working with a nut allergy, use a nut-free chocolate spread instead.
- Gluten-Free - To make these cookies gluten-free, use a gluten-free all-purpose flour blend and certified gluten-free oats.
Variations
- Nutella Oatmeal Raisin Cookies: Swap out the chocolate chips for 1 cup of raisins for a fruity twist.
- Nutella Oatmeal Cranberry Cookies: Mix in 1 cup of dried cranberries for a tart and sweet combination.
- Nutella Oatmeal Walnut Cookies: Add 1 cup of chopped walnuts for a extra nuttiness and a bit of a crunch.
If you're looking for more creative oatmeal cookies, try these tropical coconut orange coconut cookies, or these spiced sourdough discard oatmeal cookies!
Storage
Store - Once the cookies have completely cooled, store them in an airtight container for up to a week. To prevent the cookies from sticking together, layer parchment or wax paper between the stacked cookies.
Freeze - Once the cookies have cooled completely, store them in an airtight container or a freezer-safe plastic bag. They'll keep for up to 3 months. To enjoy, let them thaw at room temperature for a few minutes before munching.
FAQ
Enjoyed these dreamy Nutella cookies? We'd love to hear about it! Leave a comment below and share all of your cookie experiences with us.
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Recipe
Nutella Oatmeal Cookies
Print RecipeIngredients
- 1 cup unsalted butter
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 + ½ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cup old-fashioned oats
- 1 cup chocolate-hazelnut spread
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the rolled oats and chocolate chips (if using) until evenly distributed throughout the dough.
- Warm the Nutella in a microwave-safe bowl for about 20-30 seconds, or until it has a slightly runny consistency. Gently fold the Nutella into the dough, creating swirls but not fully incorporating it.
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. For extra thick and chewy cookies, make the dough balls taller rather than wider.
- Bake for 10-12 minutes, or until the edges of the cookies are slightly golden and the centers are still soft. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Baking time: Keep an eye on the cookies as they bake, and remove them from the oven when the edges are set and slightly golden but the centers are still soft. Overbaking the cookies may result in a less chewy texture.
- Cooling: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies set and maintain their chewiness.
- Cookie size: You can make larger or smaller cookies by adjusting the size of the dough balls. Just remember to adjust the baking time accordingly, as smaller cookies will bake faster, and larger cookies may need additional time.
- Storing and freezing: Store the cooled cookies in an airtight container at room temperature for up to 1 week or freeze them for up to 3 months.
Nutrition
kitchenverve.com occasionally offers nutritional information for recipes on our site. This information is provided as a courtesy from online calculators and should be used only as an estimate. Although we attempt to provide the most accurate nutritional information possible, these figures will vary based on your chosen ingredients and cooking methods.
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