Nutella Oatmeal Thins

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They say you are what you eat. So after eating these, does that mean I'm really tan, incredibly thin and amazing?

Don't answer that.

They also say don't judge a book by its cover. That definitely applies to these cookies. They're flat, unappealing and have no bursts of color. By first glance, they aren't a cookie I'd usually gravitate towards. They just don't look tasty. And that's where I'm wrong. My friends and I gobbled these up without hesitation. They're crunchy and chocolately and would be perfect with a tall glass of milk. Or broken up and put on top of ice cream. Yum! Hope you enjoy these as much as we did!

Printable Recipe

Ingredients

• 1/2 cup plus 1 tbsp. all purpose flour
• 1/2 tbsp. baking soda
• 3/4 tsp. baking powder
• 1/8 tsp. salt
• 1/4 cup plus 2 tbsp. butter, room temperature
• 3 tbsp. Nutella
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1 large egg
• 1/2 tsp. vanilla extract
• 1/4 cup plus 2 tbsp. quick-cooking oats (not instant or regular)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

In a large bowl, cream together butter, Nutella and the sugars until mixture is fluffy. Beat in the egg, followed by the vanilla extract.

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).

Drop teaspoonfuls of the batter (1/2-inch balls) onto prepared baking sheet, leaving at least 2-inches between cookies to allow for spread.

Bake for 10 minutes, until cookies are set.

Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container.

Source: Baking Bites