I can’t believe it’s already time for our monthly #ProgressiveEats dinner party – it seems like a I just shared my apple cider, ginger, and bourbon cocktails last week. This month, Jenni from Pastry Chef Online is hosting a holiday dessert extravaganza! Be sure to scroll all the way to the end, because there’s an amazing dessert line up!
I made soft, chewy oatmeal cookies stuffed with Nutella. Just imagine it – a delicious oatmeal cookie with a gooey Nutella center. Amazing, right? Plus, they’re gluten free! Since there’s so little flour in oatmeal cookies anyway, I added extra ground oats instead.
Bring them with you to Thanksgiving or make them for this year’s Christmas cookie exchange; they’re pretty much guaranteed to be a hit.
Nutella stuffed oatmeal cookies might look impressive, but they’re really easy to make. Start to finish, they only take about an hour!
The dough is really simple to mix up and I bet you already have everything you need to make it. The bulk of time time is letting the dough chill – it makes the cookies a lot easier to stuff, plus it prevents them from spreading out/flattening in the oven.
I made three batches last weekend and I could probably make them in my sleep now.
(Why three batches? The first two were to make sure I had the recipe perfect: since the Nutella can be a little greasy and ground oats don’t absorb liquid the same way flour does, my normal oatmeal cookie base melted and spread too much. These have less butter and they bake up perfectly. The third batch was because my dogs climbed up onto the kitchen counter and got into them before I had a chance to take pictures. Thank goodness they didn’t get sick from the chocolate! They apparently really love oatmeal cookies because this isn’t the first time that’s happened!)
Nutella Stuffed Oatmeal Cookies
The Nutella is much easier to work with if it's chilled. I pop mine into the fridge when I take my butter out to soften.
Ingredients
- 6 tablespoons unsalted butter, softened
- 1/3 cup (packed) brown sugar
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1/4 cups gluten free old fashioned oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup Nutella , chilled
Instructions
- In a large mixing bowl, cream together the butter and sugars until light and fluffy; beat in the egg and vanilla.
- Use a blender or food processor to grind 3/4 cups of oats into a fine flour (I love my Vitamix S30 for this). Add the oat flour, baking soda, and salt to the dough; mix until combined. Stir in the remaining oats. Cover and chill 30 minutes.
- Heat oven to 350ºF and line two baking sheets with silpats or parchment paper.
- Use a medium cookie scoop to divide the dough into two tablespoon portions; roll into a ball, then flatten between your palms. Spoon 1 teaspoon of Nutella onto the center of the dough. Bring the edges up around the Nutella to form the dough back into a ball, making sure the Nutella is completely inside (patch with a little bit of extra dough, if needed). Repeat with remaining dough. Place the dough balls onto the prepared cookie sheets, 2 inches apart.
- Bake 18 minutes, or until golden brown around the edges and set in the middle. Let cool completely.
Notes
Nutella is gluten free, but other brands of chocolate-hazelnut spread might not be. Please check the specific brand you use.
Nutrition Information
Amount Per Serving Calories 238Total Fat 10.1gFiber 3.1gProtein 4.6g
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
This month’s theme is Great Holiday Desserts hosted by Jenni Field at Pastry Chef Online. Cookies, cakes, pies and more for your holiday party planning!
Great Holiday Desserts
Great Holiday DessertsCakes
Brown Sugar Pumpkin Cheesecake with Bourbon and Caramel Sauce
Chocolate Peppermint Ice Cream Cake Roll
Bourbon Cajeta Apple Butter Goat Cheese Cheesecake
Vanilla Rum-Chocolate Chestnut Saint Honoré
Candies
Orange and Ginger Dark Chocolate Bark
Cookies
Nutella Stuffed Oatmeal Cookies (Gluten Free)
Desserts
Warm Apple Buttermilk Custard Crisp
Pies and Tarts
Individual Raspberry Mascarpone Tarts (GF)
Mini Pomegranate Ganache Tarts (GF)
More Cookie Recipes to Share:
Made these to surprise my daughter. Imagine how surprised I was when I opened the oven and found that the cookies had basically melted leaving me with a sheet of oat & nutella crumble! Not completely inedible but far from a cookie. Major snack fail for me I’m afraid!
I’m so sorry to hear that! It sounds like your dough might not have been chilled enough before it went into the oven — that can sauce them to spread a bunch and flatten out instead of staying thick and chewy.
The recipe says it serves 12. So how many cookies are there in a serving?
It makes 12 large cookies
Love these! My kids and grandkids will absolutely gobble them up!
Who can possibly resist nutella? Who?! No one, that’s who! I love that you made these gluten free. And duh, nutella!
Oh YUM! These would fast become a family tradition. Can’t wait to try them for myself.
These look great! I’ve a whole 5lb bag of Bob’s Red Mill Gluten Free 1-to-1 flour and I think I’ll use that and make these some day.
You had me at nutella. I love oatmeal cookies so these are right up my alley.