Nutella Oatmeal Thins

I first made these cookies as part of my Christmas cookie tins. They were such a big hit that I decided to make them again for Mother's Day, as it makes a lot of cookies! I celebrated with my mom, aunts, cousins, and many others, so I would need enough for everybody!

If the nutella didn't convince you that this cookie is awesome already, I don't know how else to sell you on it! It's a thin little crispy wafer that are small enough that you don't have to feel guilty eating 2 or 3 or more! It makes a whole lot to share with others. They're thin and They're just a nutella/chocolate version of cute lacy oatmeal cookies and they're just divine. These would go great in any party or brunch or whatever event you can think of!

Even though these were made slightly larger than the originals, I still got a few dozen cookies. I lost track after the first 4 dozen :). Even at 11 minutes in my oven, they were already crispy. These were very buttery, chocolatey, and just the perfect bites of cookie.

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Nutella Oatmeal Thins

made by cathy's kitchen journey
adapted from Baking Bites




ingredients:

• 1 cup plus 2 TBSP all purpose flour
• 1 TBSP baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 3/4 cup butter, softened to room temperature
• 6 TBSP nutella
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 3/4 cup quick cooking oats (not instant or regular)

directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or spray with baking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3. In a large bowl, cream together butter, nutella and the sugars until mixture is fluffy. Beat in the egg and the egg yolk, followed by the vanilla extract.
4. Working at a low speed or by hand, gradually blend in the flour mixture and the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).
5. Drop teaspoonfuls of the batter (1/2-inch balls) onto prepared baking sheet, leaving at least 2-inches between cookies to allow for spread. I used a cookie scoop, which is about 1" in diameter.
6. Bake for 10 minutes, until cookies are set. (11 minutes if using the cookie scoop)
7. Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely. If spraying the pan, transfer to pan after a few minutes using a spatula. Otherwise, it may crack when lifted.
8. Store in an airtight container when cool.

Yield: 5-7 dozen depending on how big you make them

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