|Gluten Free Oat and Nutella Cookies|
I am jealous of adorable well behaved kids. My house seems to play by another set of rules, or at least my two boys seem to think it does. While I love my kids to no end, they can be the kids that other parents dread. You know the kids, the ones that fight at the store, touch everything they see, talk non-stop (really I don't think they breath in-between sentences), and think that having a MMA fight in the middle of the store is something that should happen. I have those kids. They are adorable, but since they travel in a pack it's like trying to tame wild hyenas. Then every once in a while I run into another parent with multiple boys, and we share a moment. In a glance, a smile, or a joke we have instantly bonded over having all boys. The world seems a little less crazy, and then I realize my boys are currently on the floor trying to tackle each other. My word realigns back to normal and I realize I don't have perfect kids, but I love them just the same. Hopefully they will one day turn into the adorable well behaved kids that other parents seem to have, in the meantime they are still my off center version of perfect and that's just fine with me.
I have a slight Nutella obsession. I can't keep full jars in the house or I will eat them (normally with a spoon straight out of the jar - is there any other way..). So in order to avoid my waistline from becoming non-existent I only buy Nutella for recipes or as a very seldom treat. My Nutella obsession happens to work perfectly with my cookies obsession, they are a match made in heaven. Today I tried a new recipe for Oat and Nutella Cookies from the May 2014 issue of Food and Wine Magazine. Here is the recipe with changes.
Adapted from Food and Wine Magazine.
Oat and Nutella Cookies
Recipe Type: Dessert
A delicious combination of Nutella and oats that makes for a great snack or dessert.
Cooking Time: 0h, 10m
Total Time: 1h, 0m
Yield: 60 Cookies
Oat and Nutella Cookies
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 cup vegetable shortening
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 13 ounces Nutella (one jar)
- 2 cups quick cook oats
- Preheat oven to 375 degrees.
- Combine first 4 ingredients in a bowl and mix.
- Using a mixer, cream the shortening and sugars until creamy (2-3 minutes on medium).
- Add the eggs one a time and then add Nutella.
- Beat the mixture until smooth (another 1-2 minutes on medium).
- Line baking sheets with parchment paper.
- Roll the cookies into balls (1 tablespoon for each ball).
- Place the cookies on the baking sheets and bake for 8-10 minutes. Do not over bake these cookies. They should be just barely set, if you bake them too long they will be way too crunchy.
The original recipe has a 1/2 teaspoon of cinnamon. I made the cookies as written in the magazine and I found that the cinnamon flavor was a little much. Now, that may just be my tastes, if you love cinnamon go for it. My husband thought that the cinnamon was the best part of the cookie, so you might love the cinnamon like he did. I also reduced the amount of salt. I found a full teaspoon to be too much for my tastes, so I reduced it to 3/4 of a teaspoon. However, I under salt everything so I'm a little strange. If you aren't a fan of vegetable shortening I would assume that coconut oil (you might need to reduce the total amount), butter, or another fat would work just as well. The version I made I used gluten free all purpose flour that had xanthan gum already added. If you use another type of gluten free flour I would suggest adding xanthan gum to the mixture (about a tablespoon).