When your friend gives notice at work right around his birthday, you should definitely bring in cookies. Of course, it works better if your friend is actually in town the day you bring them, but whatever, slip a couple into a ziploc bag and leave them on his desk. And if you’re bringing in cookies, you could do a lot worse than these. They’re delicious because they have Nutella in them; they’re good for you because they have oats in them; and they’re good to bring to work because they’re small so you get a lot out of a batch and people don’t feel bad about eating them.
The recipe is from A West Texas Life, where the cookies turned into sandwiches with peanut butter icing in between, which, let’s not lie, sounds AWESOME… but I didn’t go that far. I just brought in the straight-up cookies to work and bolstered a few friendships. Those look way lighter than mine; I suspect my definition of a “heaping spoonful” of Nutella may be fairly generous, and generosity is good for the spirit, if perhaps not for the comfort level of one’s pants. But oh! Guess what! No butter or oil! All the fat you need comes from your peanut butter and Nutella, and also there’s no flour because I haven’t made enough flourless peanut butter cookies yet. So maybe it isn’t as shocking to the waistline as you might think. Is that a good enough reason for you to make them? It should be.
Nutella Peanut Butter Oatmeal Cookies
1/2 cup brown sugar, packed
1/2 tsp vanilla
1/2 tsp baking soda
1/2 cup oats
1/2 cup crunchy peanut butter
3 heaping spoonfuls, however you choose to define that, of Nutella
pinch of salt
Preheat oven to 350.
Mix together all the ingredients in a bowl. Seriously, that’s it. No special order… although, you didn’t hear it from me, but if you wait to put the egg in last, you may want to eat some of the batter straight off the mixing spoon. Or all of it. So be aware of that.
Put teaspoon-sized blobs of batter on a Silpat-lined baking sheet – or an unlined one, they’ll stick just a little bit but it isn’t the end of the world. They won’t fall apart when you’re taking them off the sheet. Also, I was warned they would spread. They don’t really.
Bake for 9 minutes.
Cool on the pan for a couple minutes, then transfer to a rack to cool the rest of the way.
I was going to say the interesting facts like that you will want to devour all the pre-salmonella batter (and some of the post-salmonella batter) with your face, and that it’s not the world’s most necessary thing to line your pans, but I kind of already did that, so why are you still here? Go make cookies!