Ahh…two of my best friends! Nutella and Peanut Butter (or PB as I call Him) :D Oh look! My other best friend, Cookie, is joining the party! (I am aware that I’m weird. Don’t judge).
This past Saturday I lead a workshop with some of the Jr. High girls from youth group called Beautiful. This was the second one I’ve done and I think it went pretty well! They’re workshops that stress inner beauty and talk about how God views beauty and then also teaches photography. At this workshop, the girls and I went out and took pictures of each other, talking about different compositional elements and how to direct your models. It was a lot of fun!
I knew I wanted to bake snacks for the workshop (snacks are the true secret of getting middle schoolers to come anywhere ;) but I wasn’t sure what to make. Ever since baking the crazy Oreo Stuffed Chocolate Chip Cookies, I’ve been more excited about baking cookies. I used to make cookies all the time and I loved using oats because of the taste and texture it gave to the cookies. It got to the point where I was just throwing oats into all the cookies I made haha :) I found this recipe a while back on Brown Eyed Baker’s blog. I remembered it while preparing for the workshop and decided to make them! Everything about this cookie sounded absolutely delicious.
The original recipe says that it makes 16 cookies. Well I certainly wanted more cookies than that (I wasn’t sure how many girls would show up, plus we needed leftovers of course!) so I decided to make 2 batches. Instead of making two batches of cookies with peanut butter, I made one with my beloved Nutella. I’ve been in such a crazy peanut butter mood for the past 6 months or so and have barely eaten any nutella at all (which is crazy if you know me!). But the other day I had some nutella with apple slices and then ended up eating several spoonfuls by itself…I had forgotten how insanely delicious it was!
Both of these cookies turned out great! They taste sooo delicious. I ate so much of the batter and then sampled the cookies once they were baked…my lunch on Saturday just consisted of cookies. But it was so worth it! And everyone loved them. The peanut butter cookies look really pretty. The nutella ones aren’t ugly, but they spread out a lot. I have absolutely no idea why that happened…maybe it was just a fluke. Anyways, I totally recommend that you make these. The flavors are delicious. The peanut butter and nutella isn’t overpowering (in fact, I would add more if I make these again) and the oats aren’t incredibly noticeable, they just add a nice texture. These cookies were fun and really easy to make :)
Peanut Butter or Nutella-Oatmeal Chocolate Chip Cookies
Slightly adapted from Brown Eyed Baker.
Makes about 16 large cookies or 18-20 medium cookies
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter or 1/2 cup nutella
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
½ cup rolled oats
1 cup semisweet chocolate chips
1. Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
2. In a medium bowl, mix together the flour, baking soda and salt with a wooden spoon (not required but it makes it more fun!)
3. In a large bowl, cream together the butter, peanut butter/nutella, granulated sugar, brown sugar and vanilla extract, until smooth, about 3 minutes. Then add the egg and continue beating until combined. On low speed, gradually add the flour until just combined. With your trusty wooden spoon, stir in the oats and the chocolate chips.
4. Using a medium to large cookie scoop, form the dough into balls and place on the baking sheets. Place in the refrigerator for about 15 minutes (helps prevent some of the spreading). Bake for 9-11 minutes (depending on how gooey you like your cookies), or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.