Oatmeal Nutella Stuffed Chocolate Chip cookies are everything you've dreamed of in a cookie and more. They have crisp and golden edges while still being gooey in the middle. They're made with brown butter which adds a gourmet flavour to the cookies and enriches the Nutella hazelnut centers.
The combination of textures in these cookies makes every bite better than the next! They are soft and chewy thanks to the oats, and gooey thanks to the Nutella!
These are like my Brown Butter Oatmeal Chocolate Cookies, but next level.
The cookie dough has brown butter, rolled oats, and chocolate chips. It comes together in one bowl in under 10 minutes. Before baking, frozen Nutella dollops are placed inside each cookie scoop!
For more Nutella recipes, try Nutella Stuffed Chocolate Chip Cookies, Nutella Brownies, and Condensed Milk Nutella Bars.
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Why this recipe works
Gourmet cookies - These cookies have brown butter that help add a nutty flavour and make them taste gourmet!
Chewy cookies - The oats add a nice chew to these soft cookies.
Nutella - Before baking, Nutella is stuffed and rolled into these cookies! It brings a soft and delicious gooeyness to them.
Easy to make - The cookies come together in one bowl with simple ingredients!
Ingredients Notes
Here are a list of a few ingredients used, the full recipe card is down below
Brown sugar - I used light brown sugar, but dark works as well. Both types of sugars will make your cookies soft and chewy.
Butter - I used unsalted butter. This will be melted and browned!
Eggs - Remove these two hours prior to baking.
Flour - All-purpose flour is used.
Nutella - I used a store brand Nutella, but other hazelnut spreads work too. Tablespoons of Nutella are placed in the freezer. This will make them easier to add into the cookie dough.
Oats - I used rolled oats!
Step by step instructions
Here is how to make and bake these oatmeal nutella stuffed cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1: Freeze Nutella. Place parchment paper on a cookie sheet. Then, scoop 6 tablespoon dollops of Nutella on it. Place them in the freezer while you make your dough.
Step 2: Whisk butter and sugars. In a large bowl, whisk browned butter, brown sugar, and sugar together. Whisk in egg and vanilla.
Step 3: Add in dry ingredients. Toss in flour, baking soda, rolled oats, and salt. Mix until no dry streaks appear. Fold in chocolate chips.
Step 4: Scoop. Use a large cookie scoop (2 tablespoon) to scoop the dough. Press your thumb into the dough in the scoop and place a frozen Nutella dollop inside. Press the ball of dough over the Nutella and bake.
Step 5: Bake. The cookies bake for 13-15 minutes or until the edges are a golden brown colour. The middle will still be soft and will continue to bake as they cool on the tray.
My favourite way to eat these cookies is warm! The Nutella is super gooey and so good!
Expert baking tips
- Use a gram scale for most accurate measurements. You can switch over to gram measurements in my recipe card below.
- Chill the scoops of Nutella in the freezer. This will make them easier to put and cover in the cookie dough. A small spoon or cookie scoop works well here.
- Ensure that the cookie dough completely covers the Nutella before baking. We don't want it to come out while baking!
FAQ
Can I make smaller cookies?
Yes, but make the Nutella scoops smaller too. The baking time will most likely be less, so keep an eye on it!
Can I use peanut butter?
I don't see why not! Peanut butter stuffed oatmeal cookies sounds delicious!
Do I have to stuff the cookies?
No! You can omit the Nutella and just bake oatmeal chocolate chip cookies. Feel free to add in other add-ins, like cranberries, white chocolate, walnuts, etc!
Do I have to freeze the Nutella?
Yes. Nutella is really hard to work with at room temperature. When it’s solid, it’s much easier (& way less messy) to stuff the cookies.
Storing and freezing
Store the Nutella cookies at room temperature in an airtight container up to 5 days.
Freeze the baked cookies in an airtight container, I use a freezer bag. Freeze up to 30 days. Thaw for 1-2 hours before eating, microwave for an extra gooey cookie.
My favourite way of eating these cookies is warm. Extra gooey!
Check out these recipes
- Carrot Oatmeal Pecan Cookies
- Carrot Oatmeal Maple Cookies
- Coconut Butterscotch Cookies
- Coconut Chocolate Chip Cookies
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Oatmeal Nutella Stuffed Chocolate Chip Cookies
Ingredients
- 1/2 cup butter melted and browned
- 1/4 cup white sugar
- 1/2 cup dark brown sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 3/4 cups flour
- 1 cup + 2 tbsp rolled oats
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup Nutella
Instructions
- Preheat the oven to 350°F/180°C. Line a baking tray with parchment paper and set aside.
- Place parchment paper on a cookie sheet. Then, scoop 6 tablespoon dollops of Nutella on it. Place them in the freezer while you make your dough.1/2 cup Nutella
- Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you'll know it's almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl. Let the butter cool for 30 minutes while you prep on the rest of the recipe.1/2 cup butter
- Once the brown butter is slightly cooled, pour into a large mixing bowl. Add white sugar and dark brown sugar and whisk until well combined.1/4 cup white sugar, 1/2 cup dark brown sugar
- Add in the egg and vanilla and continue whisking.1 egg, 1 tbsp vanilla
- Toss in the flour, rolled oats, baking soda, and salt. Using a spatula now, gently fold until a soft dough forms.3/4 cups flour, 1 cup + 2 tbsp rolled oats, 1/2 tsp baking soda, 1/4 tsp salt
- Add in chocolate chips and mix in a few times. Don't overmix!1/2 cup semi-sweet chocolate chips
- Scoop 2 tbsp worth of dough using a cookie scooper and add one frozen dollop of Nutella inside (See photos above for reference).
- Fold the cookie dough around the Nutella and make sure it’s completely concealed. Place on baking tray. Bake 6 cookies at a time.
- Bake for 13-15 minutes or until the edges are golden brown and the center looks slightly under baked. It'll continue to bake on the tray/as it cools.
- Remove from the oven. Let the cookies cool on the baking sheet for 5 minutes. When they are set up, transfer to a cooling rack to cool completely.
- Enjoy!
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