Oatmeal Crumble Cookies with Nutella
Vanilla-scented oatmeal cookies, topped with Nutella, and sprinkled with a sweet, buttery, crumble topping. These thick cookies are unlike anything you’ve ever had before! Super easy too!
These oatmeal cookies are like oatmeal jammys but with Nutella instead
In fact, my original plan was to make jammys – a similar oatmeal cookie topped with fruit preserves and crumble topping. Once I started making the cookies, I realized Nutella would be much more crowd-pleasing!
The crumble topping is actually the cookie dough! That means there’s no extra step, or additional ingredients necessary.
This cookie dough comes together in just minutes. That’s because we use the food processor, which makes quick work of blending the ingredients and creating the dough, which does double duty as the cookie dough and crumble topping.
If you want to make traditional jammys instead, go for it
The only change you need to make is swapping in your favorite fruit preserve for the Nutella. Choose strawberry, raspberry, orange marmalade, and more. The options are practically endless.
Oatmeal Crumble Cookies with Nutella
Ingredients
- Cooking spray
- 1 cup all-purpose flour
- 2/3 cup old-fashioned oats
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick, 1/2 cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1/4 cup Nutella, or hazelnut spread of choice
Instructions
- Preheat the oven to 350 degrees. Coat a 12-cup (regular size) muffin pan with cooking spray.
- In the bowl of a food processor, combine the flour, oats, both sugars, baking powder, baking soda, and salt. Plus until blended. Add the butter and vanilla and pulse until you have a crumbly dough, scraping down the sides of the bowl as necessary.
- Spoon about 1 tablespoon of the dough into each muffin cup. Using your fingers, press the cookie dough down to make a flat surface.
- Spoon 1 teaspoon of the Nutella onto the center of each cookie and spread out almost to the edges (using your fingertip makes spreading the Nutella easy!). Sprinkle the remaining cookie dough crumbles around the edges of the cookies, leaving some Nutella showing in the middle of the cookie. Press the crumbles down slightly.
- Bake for 12 to 15 minutes, until the cookies are lightly browned around the edges. Cool the cookies in the pan, on a wire rack, for at least 10 minutes before removing them from the pan.
- Once set, remove the cookies from the pan with an offset spatula. Store leftovers in an airtight container for up to 5 days.