Oatella Cookies
Oatella Cookies might be just the dessert you are searching for. This recipe makes 60 servings with 112 calories, 1g of protein, and 6g of fat each. For 13 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe is liked by 8 foodies and cooks. Head to the store and pick up baking soda, kosher salt, vegetable shortening, and a few other things to make it today. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by So How's it Taste. With a spoonacular score of 5%, this dish is very bad (but still fixable). If you like this recipe, you might also like recipes such as Triple Stuffed M&M Chocolate Chip Cookies, Toffee Cookies & Peanut Butter Cup Cookies, Chocolate Hazelnut Cookies (NOTella cookies!) – Low Carb and Gluten Free, and Elvis Cookies: “Peanut Butter” Banana Bacon Chocolate Chip Cookies.
Servings: 60
Ingredients:
1/4 tsp. baking soda
3/4 cup packed dark brown sugar
2 large eggs
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 tsp. ground cinnamon
1 tsp. kosher salt
1 (13 oz.) jar Nutella (yes, entire jar!)
2 cups rolled oats
1 cup vegetable shortening
Equipment:
baking paper
baking sheet
stand mixer
whisk
bowl
oven
frying pan
Cooking instruction summary:
1. Preheat the oven to 375° and line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the salt, cinnamon and baking soda. In a stand mixer fitted with the paddle, beat the shortening with both sugars at medium speed until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time, scraping down the side of the bowl. Add the Nutella and beat until smooth. Reduce the speed to low and beat in the dry ingredients until just incorporated, then beat in the oats.2. Scoop 1-tablespoon* mounds of dough 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, until the edges are lightly browned and the cookies are just set; shift the pans from front to back and top to bottom halfway through baking. Immediately transfer the cookies from the pan to racks to cool. Repeat with the remaining dough.*Note: I used a 1 1/2 tablespoon scoop and got 46 cookies.
Step by step:
1. Preheat the oven to 375° and line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the salt, cinnamon and baking soda. In a stand mixer fitted with the paddle, beat the shortening with both sugars at medium speed until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time, scraping down the side of the bowl.
2. Add the Nutella and beat until smooth. Reduce the speed to low and beat in the dry ingredients until just incorporated, then beat in the oats.
3. Scoop 1-tablespoon* mounds of dough 2 inches apart on the prepared baking sheets.
4. Bake for 8 to 10 minutes, until the edges are lightly browned and the cookies are just set; shift the pans from front to back and top to bottom halfway through baking. Immediately transfer the cookies from the pan to racks to cool. Repeat with the remaining dough.*Note: I used a 1 1/2 tablespoon scoop and got 46 cookies.
Nutrition Information:
covered percent of daily need
