I first tasted Nutella in Europe some years ago which makes sense since it has long been popular there. Created in Italy, it is a chocolate hazelnut spread that can be used in a variety of ways and is now commonly found on U.S. grocery shelves.
I bought a jar to play around with and found it to be a nice addition to cookies that started out as oatmeal raisin but became something else. I added a little of this and that, and the result is a tasty crispy cookie that quite by accident is also gluten free. Ordinarily I don’t like baking with gluten free flour, but by mistake I used it instead of regular flour and luckily the cookie turned out fine.
If you are in the mood to bake after all the holiday cooking, this is the recipe.
Nutella Oatmeal Cookies
3/4 c. granulated sugar
3/4 c. brown sugar
3/4 c. softened butter
1 t. vanilla
1 1/4 c. flour (I used Red Mill gluten free by accident)
1 t. baking soda
1 c. Nutella
2 1/2 c. uncooked oats
1 c. Craisins
1 c. white chocolate chips
Cream together sugars and butter. Add eggs one at a time, vanilla and Nutella, mixing well. Gradually add in combined flour and soda. Stir in oats, Craisins and white chocolate chips. Drop by teaspoon onto ungreased baking sheet and bake at 350 for 10 minutes. Cool on wire rack.
Next time I make these I’m thinking of adding a little coconut, too. What do you think?
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