Oat-y, Chunky Nutella Cookies. MMMMMmmm!

This batter=so good!

Ok, so I know this blog is supposed to be about healthy food, but I admit it, my sweet tooth is ridiculous. I'm not going to lie to you, I like to bake, I love dessert, and if it's not chocolate, I usually feel like it's not worth it. So while I may include recipes for sweets on this blog I will try to make them as healthy as possible by including whole wheat flour, peanut butter in place of large amounts of regular butter because although it's still fatty, peanut butter at least it has more nutritional value than butter.

When it comes to cookies, I like them chunky and chocolate-y so here you go:

Oat-y, Chunky Nutella Cookies

1/3 c. Nutella
1/4 c. peanut butter
1/2 c. butter spread (we recommend using a brand that doesn't have hydrogenated or partially hydrogenated oils such as Smart Balance or Country Crock)

1/2 tsp. salt

1/2 c. packed brown sugar

3/4 c. white sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. vanilla
1/3 c. strong prepared coffee, cooled
2 eggs
1 3/4 c. whole wheat flour

1 c. chunky stuff (I used 1/3 c. each of semisweet chocolate chips, white chocolate chips, and chopped almonds, but you could use whatever you want to chunk-ify them. Any kind of chopped nut or dried friut would be good!)

2 c. oats

Preheat oven to 375F.

In a large bowl combine Nutella, peanut butter, and butter and beat until combined. Add salt, both sugars, baking powder, and baking soda beat again until combined. Add vanilla, coffee, and eggs beating again until combined. Add flour in 3 or 4 batches. Beat just until incorporated after each addition. Make sure to scrape down the sides of the bowl frequently. Stir in the oats and "chunky stuff."



Drop by rounded teaspoonful onto greased cookie sheets and bake at 375 for 9-11 minutes. I let them cool on the pan just for a minute or two and then transfer them to some parchment paper on the counter.



Note: These cookies were freakin' good, but the batter was a little runny. (Bare with me, I'm relatively new at this whole creating recipes thing). As always, I'll make them again, and update the recipe as I improve on it. For now, if you follow this recipe you will have some very delicious, but slightly flat and extremely soft and gooey cookies. So moral of the runn-y batter story, be careful to space them out on the pan because otherwise it might turn out as one big cookie (be real though, would that really be so bad?)