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!
Rich chocolate hazelnut spread gets mixed into traditional oatmeal cookie dough!
Highlights of these Nutella Oatmeal Cookies:
- Chewy cookie
- Center stays gooey while outsides get slightly crisp
- Family friendly
- Nutella is mixed into the cookie dough, you do not have to freezer Nutella before using
- Crowd favorite
- Can be a one bowl recipe
- Short chill time
- Same classic cookie recipe, but with a chocolatey twist
- Simple ingredients
- Right amount of sweetness
First Steps:
- Cream butter and sugar
- Add in Nutella and cream again
- Mix in eggs and vanilla
Grocery List & Substitutions:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Nutella, could use a homemade chocolate hazelnut spread
- Unsalted butter, softened
- Granulated white sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- Old fashioned rolled oats (could substitute quick oats)
- Walnuts, hazelnuts, or Pecans (optional)
- Flaky or fine sea salt for sprinkling
Tools I used for this easy cookie recipe:
- USA Pan Half Sheet Pan – my go-to baking sheet, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
This Nutella (Chocolate Hazelnut) Oatmeal Cookies Recipe is a mix between a no bake cookie and a chewy oatmeal cookie!
If you like this oatmeal cookie recipe, try 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
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!
Second Steps:
- Combine dry ingredients
- Add dry ingredients into wet ingredients
- Mix to combine
- Fold in oats
Variations & Serving Ideas:
- Fold in chocolate chunks or chocolate chips
- Add an extra dollop of Nutella on top of the cookie once baked
- Mix in chopped nuts into cookie batter
- Use for cookie sandwiches
- Compliment the hazelnut flavors and add in chopped hazelnuts
Pro Tips for delicious Cookies:
- 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
- Start with less time and add baking time as needed so cookies stay chewy
- Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles
- Sprinkle with sea salt while warm if desired
These cookies are hearty, chewy, and have the perfect Nutella flavor! Perfect if you have a opened jar of Nutella to get used up.
Instructions:
- Preheat oven to 350 degrees F, line baking sheets with parchment paper or a silicone mat and set aside.
- In a small mixing bowl combine the flour, baking powder, baking soda, and salt. Stir to combine, set aside.
- In the bowl of a hand or stand mixer fitted with a paddle attachment beat butter and sugars on medium-high speed until light and fluffy, 3-4 minutes. Add in the Nutella and mix again until incorporated. Mix in the vanilla and eggs, one at a time. Scrape down the sides of the bowl.
- Slowly add in the dry ingredients to the wet ingredients and mix on low until combined. Fold in the oats. Cover and chill for 60 minutes.
- Using a portion scoop or cookie scoop, scoop even sized balls of cookie dough – roughly 1 oz. Arrange evenly on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake at 350 for 10-12 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a wire rack. Sprinkle with sea salt if desired and enjoy!
Notes:
*Use a round cookie cutter to scoot cookies into perfect circles after baking!
*Leftover cookies can be kept in an air tight container at room temperature for up to a week!
Final Steps:
- Chill dough
- Scoop with portion scoop
Nutella (Chocolate Hazelnut) Oatmeal Cookies Recipe
Equipment
- 1 oz. cookies scoop – optional
Ingredients
- 1 3/4 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1/2 cup Light brown sugar, packed
- 1 1/2 cups Nutella
- 2 Eggs, room temperature
- 1 tbsp Vanilla extract
- 2 1/2 cups Old-fashioned whole rolled oats, not quick oats
Instructions
- Preheat oven to 350 degrees F, line baking sheets with parchment paper and set aside.
- In a small mixing bowl combine the flour, baking powder, baking soda, and salt. Stir to combine, set aside.
- In the bowl of a hand or stand mixer fitted with a paddle attachment beat butter and sugars on medium-high speed until light and fluffy, 3-4 minutes. Add in the Nutella and mix again until incorporated. Mix in the vanilla and eggs, one at a time. Scrape down the sides of the bowl.
- Slowly add in the dry ingredients to the wet ingredients and mix on low until combined. Fold in the oats. Cover and chill for 60 minutes.
- Using a portion scoop or measuring spoon, scoop even sized balls of cookie dough – roughly 1 oz. Arrange evenly on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake at 350 for 10-12 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Sprinkle with sea salt if desired and enjoy!
Notes
Nutrition
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