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.
My Private Note
Units: US | Metric
- 1In a saucpan, over medium-high heat (don't go too high), combine the butter, milk, sugar and cocoa.
- 2Bring to a boil, stirring constantly. A wooden spoon (or one of those new silicon thingies) works best.
- 3Reduce the heat and continue boiling (softly bubbling) for 3 minutes.
- 4Keep stirring. Don't stop stirring.
- 5Remove from heat and add the almond liqueur. I've also used chocolate liqueur.
- 6Add the Nutella and mix well with the wooden spoon (or silicon thingy).
- 7Add the oats and mix well.
- 8Very 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.
- 9Allow the cookies to set.
- 10Share if you dare.
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Nutritional Facts for Bake or Break Nutella Oatmeal Cookies
Serving Size: 1 (1017 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 86.2
- Calories from Fat 29
- Total Fat 3.3 g
- Saturated Fat 1.5 g
- Cholesterol 5.4 mg
- Sodium 16.3 mg
- Total Carbohydrate 13.2 g
- Dietary Fiber 0.8 g
- Sugars 9.0 g
- Protein 1.2 g
The following items or measurements are not included: