This is a new favorite cookie!I tasted these when Janie brought me samples from a recipe in La Cucina Italiana.
You toast some oats in butter, make a dough with nutella, scoop out balls to flatten on a cookie sheet, sprinkle with Demerara sugar, bake, and fill with nutella (hazelnut and chocolate spread).
1/2 stick [4 tablespoons] of cold butter
1 1/2 sticks [12 tablespoons] of softened butter
1 cup rolled oats
3/4 cup Nutella + more for the sandwich filling
1/2 cup brown sugar, packed
1/2 cup sugar
1 egg, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1/4 cup Demerara sugar for sprinkling
Preheat oven to 350°. Prepare 4 baking sheets with parchment or silpats.
In a skillet, melt the 1/2 stick of cold butter over medium heat.
Once melted, add in the oats.
Continue to stir occasionally until the butter browns the oats to a nice golden color.
In the bowl of a mixer, beat the softened butter, both sugars, and Nutella until light and fluffy.
Add the egg and mix to combine.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the flour to the butter/sugar/Nutella mixture in two batches, mixing thoroughly after each addition.
Mix in the oats until incorporated.
Using a spoon, scoop the dough out and roll it into balls. Floured hands may help.
Place them on the baking sheets about 1″ apart and flatten with bottom of a glass dipped in flour. They will continue to spread as they bake.
Bake them for 10-12 minutes until golden brown.
Allow them to cool fully.
Spread Nutella between two cookies of the same size to make a sandwich.