From the kitchen of One Perfect Bite...I like to end a picnic or barbecue with something sweet that can be served with a minimum amount of effort and mess. That pretty much rules out frosted cakes and airy pies, but it leaves the door open for all manner of plain cakes and cookies. The recipe I'm featuring tonight first appeared in Food and Wine magazine, and I knew as soon as I scanned the ingredient list, that I would have to give it a try. This is basically an oatmeal cookie that is flavored with Nutella and a bit of cinnamon. The cookies are simple to make and leave no trace of chocolate on little hands or clothing. They are quite sweet, but so good that even those who prefer less sweet treats will enjoy one or two of them. The flavor of the cookies is unique and those of you who like Nutella will love these. The cookies have crisp edges and centers that remain moist, and while they are wonderful to eat out of hand, they make a wonderful base for ice cream sandwiches. While I doubt they'll remain in the cookie jar for any length of time, they are excellent keepers and can be made several days before you actually plan to serve them. I hope those of you who are looking for a new cookie recipe will give this one a try. Here is how they are made.
Nutella and Oatmeal Cookies...from the kitchen of One Perfect Bite courtesy of Dagmara Kokonas and Food and Wine magazine
1-3/4 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup vegetable shortening
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 (13-ounce) jar Nutella
2 cups rolled oats
1) Preheat oven to 375 degrees F and line 2 large baking sheets with parchment paper.
2) In a medium bowl, whisk flour with salt, cinnamon and baking soda.
3) In a stand mixer fitted with paddle attachment, beat shortening with both sugars at medium speed until light and fluffy, about 2 minutes. Beat in eggs 1 at a time, scraping down sides of bowl. Add Nutella and beat until smooth. Reduce speed to low and beat in dry ingredients until just incorporated, then beat in oats.
4) Scoop 1-tablespoon mounds of dough 2 inches apart on prepared baking sheets. Bake for 8 to 10 minutes, until edges are lightly browned and cookies are just set; shift pans from front to back and top to bottom halfway through baking. Immediately transfer the cookies from the pan to racks to cool. Repeat with the remaining dough. Yield: About 5 dozen cookies.
Cook's Note: Cookies can be stored in an airtight container for up to 5 days.
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