The other day I was making regular oatmeal cookies with raisins, and I thought to myself, why don’t I add chocolate and make chocolate oatmeal cookies. Because I wanted a deep, well rounded chocolate flavor, and I love Nutella, I used 4 different chocolates (Nutella, cocoa powder, chocolate syrup, and white chocolate chips). I didn’t stop there, instead of adding raisins like you would in regular oatmeal cookies, I added dried cherries.
These cookies are chewy, chocolaty and delicious. Your family is going to love them. And, since it’s back to school time, they would make a great treat in any school lunch box.
I hope this recipe inspires you to bake.
3/4 cup butter, at room temperature
1/4 cup nutella
3/4 cup brown sugar
1/2 cup caster sugar
1 1/2 teaspoons vanilla extract
1 Tablespoon chocolate syrup
1 3/4 cups unbleached flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1/2 cup dried cherries, coarsely chopped
1/2 cup white chocolate chips
Preheat oven to 350º F.
In a stand mixer on medium-high speed cream together butter, nutella, and both sugars until light and fluffy (about 5 minutes). On medium-low speed add eggs 1 at a time until blended; add vanilla and chocolate syrup until smooth. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. On slow speed add flour mixture to butter-sugar mixture until well blended, occasionally scraping down the sides of the bowl. Add oatmeal, stir until combined. Stir in dried cherries and white chocolate chips.
Line baking sheets with parchment paper. Using a #40 scooper (1-1/2 Tbsp) drop cookies on prepared sheets, 2 inches apart. Bake at 350º F for 9 to 11 minutes. Transfer cookies, with parchment, to wire rack to cool completely.