Ever since I visited Italy almost six years ago now, I have been in love (and obsessed) with hazelnut spreads. My husband loves cookies and could probably eat chocolate chip ones every day for the rest of his life. But I get a little bored with those and I decided I wanted to try to use a delicious hazelnut spread from Nocciolata for a cookie recipe.
Nocciolata is an organic Italian hazelnut and chocolate spread that is made with ingredients like dark chocolate from the Antillean Islands, Italian hazelnuts, brown sugar, skim milk and Bourbon vanilla extract. It’s yummy enough to eat on its own but I decided to try it within a recipe. It works perfectly as a little snack- just a spoonful on-the-go or as a part of a recipe for cookies, cakes or muffins.
I’ve been loving adding any flavor chips (butterscotch, white chocolate, milk chocolate) and oats to cookies lately for an added texture and taste! I am absolutely convinced that these are, in fact, the best cookies I have ever had. Especially since I’m not a huge fan of cookies (don’t kill me, I’d just rather have cake), it’s seriously a testament that I am so obsessed with these cookies.
I may or may not have eaten about five when they came out of the oven. Don’t tell. They are just that good y’all. Don’t let me convince you, try ’em out for yourself. You can use any hazelnut spread, but I’d recommend trying Nocciolata!
Ingredients
- 1 cup all purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp salt
- ½ cup unsalted butter
- ½ cup hazelnut spread (like Nocciolata)
- ½ cup sugar
- 1/3 cup packed brown sugar
- 1 egg
- ½ tsp vanilla extract
- 1 cup oats
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a bowl whisk together all purpose flour, baking soda, baking powder and 1/4 teaspoon of salt.
- In the bowl of an electric mixer combine butter, hazelnut, sugar and brown sugar.
- Cream together. Add vanilla extract and egg. Beat to combine.
- On low speed slowly add in the flour mixture. Mix until just combined.
- Fold in 1 cup of oats and 1 cup of chocolate chips.
- Using a scoop, spoon even sized amounts of the dough onto prepared baking sheets.
- Bake for 12 minutes, until the cookies are lightly golden.
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This recipe looks wonderful, and that organic hazelnut spread sounds incredible. Bookmarking these to try soon (although I may have to resort to plain old Nutella).
Really, you had me at hazelnut spread. 🙂