I'm in love with nutella. I will put it on everything and continue to try to find more ways to incorporate it into recipes. So as I was creating new types of oatmeal I saw the recipe on the back of the oatmeal container for....you guessed it - Oatmeal cokies. So enter a few changes here and there (substituted self-rising flour for the flour and leavening agents) and tweaked the ratios and I came up with a delicious cookie with a nutella flavoring.
One thing I've noticed is that if you put too much nutella into a recipe - it becomes incredibly rich and overpowering. So this time I only put 1/2 cup of nutella into the recipe and the result is a slight flavoring that compliments the cookie and doesn't over power it.
If we are going to be eating more oatmeal for National Oatmeal Month we mind as well have it in cookie form as well.
1 3/4 cup of self-rising flour
8 oz (2 sticks) unsalted butter softened
3 cups quick cook oats
1/2 cup nutella
3/4 cup white sugar
1 1/4 brown sugar
1 tsp vanilla
1 tsp cinnamon
2 cups chopped walnuts
Combine the butter and sugars together in a mixer with the paddle attachment and mix until fluffy (a couple of minutes). Add the nutella and then the eggs one at a time. Add the vanilla and cinnamon. Then put the flour in 1/2 cup a time until mixed through. Add the quick cook oats and take off the mixer. Fold in the walnuts with a spatula.
Bake at 350 degrees for 14-16 minutes.