Nutella (Chocolate Hazelnut) Oatmeal Cookies Recipe

Chewy oatmeal cookies loaded with rich, creamy Nutella. This Nutella (chocolate hazelnut) oatmeal cookies recipe will be your new favorite Nutella recipe. Similar to a peanut butter oatmeal cookie, Nutella is creamed in with butter and sugar to add chocolate goodness throughout the entire cookie. Using my no-fail Chewy Oatmeal Cookies recipe, these come out perfect every time!

Highlights of this Nutella oatmeal cookie recipe and why you’ll love it:

• Gooey center and crispy edges: this chewy cookie has slightly crisp edges and stays nice and gooey in the center. A sprinkle of flaky salt on top adds the perfect touch. These are your classic oatmeal cookies elevated!
• Studded with oats: this is one decadent cookie, loaded with creamy Nutella and old fashioned oats. The oats give the cookies great texture and stability while the Nutella adds a slightly nutty, rich chocolate flavor.
• 60 minute chill time: luckily this cookie only takes an hour to chill, so you can pop it in the oven in no time! Make sure to allow your dough time to chill so the fats sets up and the cookies don’t spread too thin.
• Perfect for crowds: this recipe makes a great dessert options for crowds or parties, the cookies can easily be transported and everyone is sure to love them!
• Simple ingredients: this cookie is made with mostly pantry ingredients you already have on hand like all-purpose flour, brown sugar, granulated sugar, salt, baking soda, baking powder, and oats. Softened butter, eggs, and vanilla are also common ingredients. Grab a jar of Nutella to keep on hand!

Ingredient Notes & Ingredients Substitutions:

These cookies use simple ingredients, see below for ingredient substitutes if there are any as well as special notes:

• Unsalted Butter: if using salted butter, omit adding more salt later in the recipe. Do not substitute margarine or oil.
• Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the dough differently and change how the cookie bakes and rises.
• Brown sugar: make sure to pack your brown sugar. Light or dark brown sugar works.
• Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your eggs come to room temperature for this recipe, this helps the eggs incorporate better.
• Pure vanilla extract: use homemade or store-bought vanilla extract, almond extract can be added for additional flavor is desired.
• All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
• Baking soda: do not substitute baking powder and make sure your baking soda is fresh and not expired, after a couple months it will start to lose it’s potency.
• Baking powder: do not substitute baking soda and make sure your baking powder is fresh and not expired, after a couple months it will start to lose it’s potency.
• Nutella: any brand of chocolate hazelnut spread will work. There is classic Nutella or brands that use avocado oil – homemade chocolate spread could also be an option.
• Oats: quick oats or old fashioned oats will both work for this recipe.

How to make the Nutella (Chocolate Hazelnut) Oatmeal Cookies Recipe (with step by step instructions):

Let’s talk a little about how to make these Nutella cookies (The printable instructions are in the recipe card below.)

Quick overview:

• Combine melted butter, Nutella, sugars, eggs, and vanilla in a mixing bowl.
• Mix in flour, salt, baking soda, and baking powder.
• Fold in old fashioned oats.
• Chill, scoop, bake, and enjoy.

1: In a large mixing bowl combine melted butter and Nutella, stir until combined.

2: Add in granulated sugar and packed brown sugar. Once combined, mix in whole eggs and vanilla extract.

3. To the wet ingredients, add in the flour, baking soda, baking powder, and salt. Mix until evenly combined.

4. To the mixing bowl add in oats. Fold gently to combine. Cover and chill dough for an hour.

5. Once chilled, use a portion scoop to scoop 1 oz. scoops of dough, place on a sheet pan.

6. Arrange cookie dough 2-3″ apart on a parchment lined sheet pan. Bake at 350 degrees F for 9-12 minutes or until golden brown. The cookies will be slightly soft still, allow to cool for a few minutes on the sheet pan before transferring to a wire rack to cool completely. If desired, top with a sprinkle of flaky sea salt.

Tools I used for these chewy monster cookies:

• USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
• Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
• Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
• Portion Scoops – my go to for getting even sized cookies that bake perfectly each time! I love that these come in 3 different sizes, I use all three sizes.

If you’re a chocolate lover, you have to try these Rich Chocolate Espresso Muffins, Edible Cottage Cheese Chocolate Chip Cookie Dough, Small Batch Single Serve Chocolate Chip Cookie Recipe, or this Protein Packed Cottage Cheese Chocolate Pudding! The small batch chocolate chip cookies will be a new go to recipe when you don’t want to make an entire batch of cookies! Great for when you have a cookie craving!

If you like these Nutella (Chocolate Hazelnut) Oatmeal Cookies Recipe, you’ll love these other cookie recipes…

Soft and Chewy Oatmeal Craisin Cookies Recipe

One-Bowl Chewy Oatmeal Raisin Cookie Bars

Easy Soft & Chewy Oatmeal Raisin Cookies

Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Chocolate Chip Oatmeal Blondies

Chewy Oatmeal Cookies

You can freeze this cookie dough!

Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!

Tips for Perfect Cookies:

Sprinkle with flaky sea salt while warm if desired, this adds the perfect sweet and salty combo.

Allow dough to chill this lets the fat set up so cookies do not spread too thin.

If chilling dough overnight allow to come to room temperature before scooping for easier scooping.

Do not overcrowd baking sheets allow ample space for these cookies to spread and not stick together. If the pan is overcrowded cookies with not turn out as intended.

Start with less time and add baking time as needed so cookies stay chewy, I always recommend taking cookies out before you think they are done, they will continue to cook on the baking sheet.

Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles.

Recipe FAQs:

Do I need to chill my cookie dough?

Yes, chilling cookie dough allows the fat to set up so the cookie doesn’t spread too thin. This dough only needs to chill for an hour, if you do not chill this dough – the cookies could spread into each other.

What is the best way to store leftover Nutella oatmeal cookies?

Leftover cookies can be cooled completely, transferred to a airtight zip top bag or glass container and kept at room temperature for 4-5 days. See above instructions for freezing cookie dough.

These cookies are hearty, chewy, and have the perfect Nutella flavor! Perfect if you have a opened jar of Nutella to get used up.