These crispy, chewy Nutella stuffed oatmeal cookies are perfect if you are looking for a hidden sweet treat! The oatmeal cookie exterior make them look healthy to the lurking eye to deters away any cookie monsters in your proximity.
Little do they know that there is actually a hidden gem lying within! I decided to use Nutella to stuff these delicious cookies with but you are welcome to use any other nut butter as well!
Cookie tips
The most important step to making these Nutella stuffed oatmeal cookies is making sure that they are filled and sealed properly. Otherwise, the Nutella or peanut butter will be spilling out of your cookies instead of being hidden inside.
In order to do this, you need to create an indent in the middle of each of each cookie dough ball with a spoon.
Next, scoop a teaspoon of Nutella or peanut butter and place it into the intent in the middle of the cookie dough.
Then, cover each cookie with some of your remaining cookie dough.
Now when you bite into each cookie, you will be hit with a chocolatey surprise!
It’s been getting super warm here in Vancouver so the kitchen has been warmer than usual. This made my cookie dough warm and the butter in the cookies melt faster than it normally would. So, I added an extra step of chilling the cookies before baking them.
Why chill cookies?
1) It helps seal in all the delicious flavours as the sugar and flour blend together which is something that’s essential for delicious cookies!
2) Keeps your cookie dough hydrated for a more even and golden brown bake. This also helps get the edges crispy!
3) The cold solidifies the butter n the cookies so the cookie doesn’t spread too much when its baking in the oven.
Want to know more about the science of cookies? Read this post
Love cookies? Here are some other recipes to try
Nutella stuffed oatmeal cookies recipe
- 1/2 cup butter softened
- ½ cup brown sugar packed
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1 ½ cup quick oats
- 1/2 tsp sea salt
- 1/2 cup Nutella or peanut butter
- In a large bowl, cream the butter and brown sugar together until fluffy. Whisk in the egg and vanilla extract.
- Mix in the flour, baking powder and sea salt. When a dough forms, stir in the quick oats.
- Divide the dough into 16 equal portions.
- Roll 8 of the dough portions into balls with the palms of your hands. Place the cookie dough onto a lined cookie sheet.
- Create an intent in the middle of each of each cookie dough ball with a spoon. Scoop a teaspoon of Nutella or peanut butter and place it into the intent in the middle of the cookie dough. Repeat for the remaining 7 portions.
- Cover each cookie with one of the 8 cookie dough portions you have remaining (the ones that do not have Nutella on them). Make sure that the Nutella is fully covered by cookie dough.
- Chill the cookies in the fridge for 30 minutes. Preheat the oven to 375F.
- Bake cookies in the oven for 15 – 18 minutes or until they are golden brown on the bottom.