Bake or Break Nutella Oatmeal Cookies |
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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 4 |
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I have a wonderful relationship with Nutella. It's manna from heaven. It's ambrosia straight from the Elysian Fields. It's delicious in cakes, ice creams, spread on bread and licked off a loved one's fingers. I found this recipe on a favorite food blog, Bake or Break. It had the magic word it in: Nutella! The minute I read the blog entry I knew I had to try these out. These are amazingly easy-to-make cookies with a powerful Nutella flavor. You would think that with Nutella in the recipe that would be enough, but noooooooooo! There's also a heavy, heady dose of cocoa in there, so it's chocolate overload. And what's so bad about that? I find it very hard to share these cookies, I really have to love you to let you have one out of my stash. Ingredients:
1/2 cup butter |
1/2 cup milk |
1 3/4 cups sugar |
1/2 cup cocoa |
1 teaspoon almond liqueur |
1/2 cup nutella (like pralinutta) or 1/2 cup chocolate hazelnut spread (like pralinutta) |
3 cups rolled oats (don't you dare use instant!) |
Directions:
1. In a saucpan, over medium-high heat (don't go too high), combine the butter, milk, sugar and cocoa.
2. Bring to a boil, stirring constantly. A wooden spoon (or one of those new silicon thingies) works best.
3. Reduce the heat and continue boiling (softly bubbling) for 3 minutes.
4. Keep stirring. Don't stop stirring.
5. Remove from heat and add the almond liqueur. I've also used chocolate liqueur.
6. Add the Nutella and mix well with the wooden spoon (or silicon thingy).
7. Add the oats and mix well.
8. Very quickly now, drop by the teaspoonfull onto parchment paper. The original recipe calls for wax paper, but I don't use that stuff. I don't even know anyone who uses that stuff.
9. Allow the cookies to set.
10. Share if you dare.
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