Nutella Oatmeal Thins

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