Last Updated on 1 month by Neha Deshmukh

Nutella Peanut Butter Oat Cookies Recipe – Easy Chocolate Chunk Delight

Introduction

Okay, friends, let me tell you about these cookies! I stumbled upon this recipe a few months ago when I was craving something sweet, chewy, and seriously chocolatey. And honestly? They’ve become a bit of a staple in my kitchen ever since. These Nutella Peanut Butter Oat Cookies are ridiculously easy to make, packed with flavor, and have the perfect soft, slightly chewy texture. They’re the kind of cookies that disappear way too quickly – trust me!

Why You’ll Love This Recipe

These aren’t your average cookies. The oats add a lovely subtle texture, the peanut butter gives a fantastic nutty flavor, and the Nutella… well, the Nutella just takes everything to another level. Plus, they come together in under 20 minutes, making them perfect for a quick treat or when you have unexpected guests. Seriously, who doesn’t love a good, easy cookie recipe?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• 100g (3/4 cup) Rolled oats
• 100g (3/4 cup) All-purpose flour
• 50g (1/2 cup) Powder sugar
• 1 teaspoon Baking soda
• 1/4 teaspoon Salt
• 1/2 cup Vegetable oil
• 2 medium Eggs
• 3 teaspoons Vanilla extract
• 3/4 cup Crunchy peanut butter
• 3/4 cup Dark chocolate chunks
• 2 tablespoons Nutella
• 20g Rolled oats (for folding in)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rolled Oats: Types and Benefits

I prefer using rolled oats (also known as old-fashioned oats) for these cookies. They give a nice chewy texture. Quick-cooking oats will work in a pinch, but the cookies will be a bit softer. Steel-cut oats? Definitely not – they’re too tough for this recipe! Oats are also a great source of fiber, so you can feel slightly less guilty about enjoying these cookies, right?

Flour: Choosing the Right Kind

All-purpose flour is perfect for this recipe. You could experiment with whole wheat flour for a slightly nuttier flavor, but it might make the cookies a little denser.

Nutella: Brand Variations & Substitutions

I’m a Nutella devotee, but any good quality chocolate-hazelnut spread will work beautifully. If you’re looking for a homemade option, there are tons of recipes online!

Peanut Butter: Creamy vs. Crunchy – Which to Use?

I love using crunchy peanut butter for that extra bit of texture, but creamy works just as well if you prefer a smoother cookie. It really comes down to personal preference!

Vegetable Oil: Alternatives for Baking

Vegetable oil keeps the cookies soft and chewy. You can also use canola oil or melted coconut oil (though coconut oil will impart a slight coconut flavor).

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C). This is important – a properly heated oven ensures even baking.
2. In a large mixing bowl, combine the rolled oats, flour, powdered sugar, baking soda, salt, vegetable oil, peanut butter, Nutella, and eggs.
3. Beat everything together until a lovely dough forms. Don’t overmix, though!
4. Gently fold in the chocolate chunks and the extra 20g of rolled oats until they’re evenly distributed throughout the dough.
5. Now, shape the dough into lemon-sized balls. I find a small cookie scoop helps with consistency. Place them onto baking sheets lined with parchment paper.
6. Bake for 10-12 minutes, or until the edges are golden brown. Keep a close eye on them – ovens vary!
7. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. (Though, let’s be real, you’ll probably sneak one while they’re still warm!)

Expert Tips

• Don’t overbake! Slightly underbaked cookies are much better than dry, crumbly ones.
• For extra chocolatey goodness, sprinkle a few extra chocolate chunks on top of the cookies before baking.
• If your dough is too sticky, chill it in the fridge for 15-20 minutes before shaping the cookies.

Variations

These cookies are a fantastic base for experimentation!

Vegan Adaptation

To make these vegan, substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Make sure your Nutella and chocolate chunks are also vegan-friendly.

Gluten-Free Adaptation

Use a gluten-free all-purpose flour blend. I’ve had good results with blends that contain xanthan gum.

Spice Level (Optional: Cinnamon or Nutmeg)

My friend Sarah loves adding a teaspoon of cinnamon or nutmeg to the dough for a warm, cozy flavor. It’s delicious!

Festival Adaptations (Gifting & Celebrations)

These cookies are perfect for gifting! Package them in a pretty box with a ribbon for birthdays, Diwali, or any special occasion.

Serving Suggestions

These cookies are amazing on their own, but they’re even better with a glass of cold milk. A cup of chai would also be a fantastic pairing!

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 5 days. They might lose a little of their chewiness after a few days, but they’ll still be delicious.

FAQs

Let’s answer some common questions!

What type of oats work best in this recipe?

Rolled oats (old-fashioned oats) are ideal for the best texture.

Can I make these cookies ahead of time?

You can definitely bake them a day or two in advance and store them in an airtight container.

Can I substitute the Nutella with another chocolate-hazelnut spread?

Absolutely! Any good quality chocolate-hazelnut spread will work.

How do I prevent the cookies from spreading too thin?

Chilling the dough for 15-20 minutes can help prevent spreading.

What’s the best way to store these cookies to keep them soft?

An airtight container at room temperature is best. Adding a slice of bread to the container can also help keep them soft.

Can I freeze the cookie dough?

Yes! Shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.