Love is in the air. Love for Nutella, that is. I’ve been saving these for a special occasion, and I finally have one! A friend and I planned a Nutella party (Well, she did all the planning. I just threw the idea out there) so I made these.
Yum. Read on.
Jordan was in town from Portland and offered to assist. You may remember her from Spice Stars.
Step 1: Bake 1/2 cup oats until golden.
This is a first for me. I pulled them out right before they started burning!
Step 2: Gather other ingredients: Flour, brown sugar, whole-wheat flour, butter, coarse salt, vanilla, and of course Nutella!
Step 3: Stir flours and salt with oats.
Step 4: Beat butter and brown sugar until light and fluffy.
I still love this glass bowl.
Step 5: Add vanilla.
Step 6: Add oat mixture.
Step 7: Form dough into a disk, wrap in plastic, and chill until firm, about 2 hours.
Crap. I’m out of plastic wrap. Will wax paper work? I’ll try it.
Step 8: Roll out dough 1/8 inch thick.
We all know I suck at rolling dough, so I made Jordan do it.
Work that dough, girl.
Nice mani, Jord. She prepared!
Step 9: Cut dough into 2-inch hearts.
Step 10: Bake until golden around edges, 12-15 mins.
WHAT?! Some of these melted! Ughhhhh.
Next time I put them in the freezer for a few minutes before baking.
It worked much better.
Step 11: After cooling, spread filling on and top with another cookie.
Look at that chocolate-hazelnutty beauty.
YUM.
True luv.
Yields: 30
I got: 26
Start time: 8:50
End time: 12:20 (3 hours, 30 mins)
Martha’s estimated time: 3 hours, 30 mins (OMG!)
What did I learn?
- Always freeze or refrigerate your dough after cutting, before baking.
Nutella is good.I already knew that.- The wax paper worked as an emergency substitute. The dough didn’t dry out like I expected.
What do I need to learn?
- How do you know when the dough is 1/8 inch thick?
- How do you get good at rolling dough? Don’t say practice.
These were a hit at the party, but I unfortunately lost the title of “Best Recipe” to Nutella-covered bacon. I was heartbroken.
Sigh.
Nate Makes Cookies 
Wow! That’s how I would describe those cookies. It was like eating almond roca. So tummy and the texture was great! Also, I see your kitchen is bigger! Nice, room for more toys.
Amazing!! Good work. Talk about labor intensive!
Also, Jordan’s apron is awesome!
yay for cut out cookies!!
when I roll, I put a piece of plastic wrap over my dough and then roll over it. It keep the pin from sticking.
ooh I’ll try that!
Ugh rolling dough! I see you shaped the dough ball into t a disk, that always helps…I also see you have a pin with handles on the ends, have you tried one without? I found that when I use my palms on the pin itself I have a lot more control over the pressure….also wilton makes a good rolling pin that has sizing rings on it so you can tell the thickness….its made for fondant but I use it for everything…looks like another success for you but I can say I’d rather have the bacon covered option myself 🙂