Oh my goodness are these ever good. I clipped the recipe out of a recent Food & Wine magazine, thinking well, maybe sometime I’d make them. They may have to become part of my annual Christmas cookie menu. We’ll see.
I have new neighbors. We share a driveway, and so the residents in these two homes need to – for sure – be neighborly. My house actually has an easement on their property so I have ingress and egress (isn’t that the legal language?). They moved in about 10 days ago but I’d actually met them several weeks before because their realtor, Celine, is a friend of mine, and she brought the whole family to my house to see the difference in my view vs. the view next door. We talked about the driveway – I can imagine some people would have concerns.
Anyway, they’ve moved in now and are settling in. They’re a much younger family with two daughters, 9 and 11. The Mom and I have been texting frequently as she’s had lots and lots of questions about numerous things regarding our adjoining properties. She’s not a cook. Well, let’s rephrase that – she cooks – but only because she needs to feed her family. And because I’ve been kind of stuck in my house the last 12 days healing my foot, she asked if I’d like some company – she would send her two girls over to do something with me – to entertain me. She suggested they could teach me French (Mom is French Canadian and the girls go to a French school). Or I could give them an art lesson. Or, perhaps I’d like to teach them how to make cookies. Imagine your surprise? – I chose the last option. The Mom bought stuff for us, and we made two things, these cookies you see and also a pumpkin chocolate chip cake with a cream cheese frosting, which I’ll post in a few days.
I sat here at my computer in the kitchen, which is right by my baking center area. And I became the instructor – mostly from a seated position. They did all the work including most of the cleaning up. The girls don’t know too much about cooking, although the older one, Felicity, makes numerous breakfast things for the whole family. She makes eggs in various ways and omelets and French toast. But baking? No. I needed to give them lessons in how to use (and be careful of) a stand mixer. How to measure dry and wet things. How to scoop and scrape flour measurements. How to use a plastic spatula, spreading batter, all about scooping cookie dough (and yes, they ate their fair share of dough) and how to bake and turn the sheet half way through. Felicity, the 11-year old, did that part and was duly fearful of the hot oven. I taught her how to do the pulling out and turning. Felicity learned how to chop nuts using a rocking motion with a big butcher knife and the flat of her other hand holding down the blade. She did well. Both girls did a great job and we had so much fun!
Most of the cookies went home with them, but I have about a dozen. So now, about the cookies. They’re an easy cookie to make – the batter/dough is a bit on the dry side, but they are light and crispy when baked. The Nutella – oh gosh – what a great addition to an oatmeal cookie. (You know what it is, right? A mixture of chocolate and hazelnuts?) The only unusual thing (other than using a full 13-ounce jar of Nutella) is that the cookie uses shortening. I buy the non-hydrogenated stuff and have been on the same small container for about 3-4 years, I think. I almost never use the stuff. It does create a different texture in cookies – a more neutral flavor, I think, and it acts differently in a chemical way, I believe.
Felicity and Juliette used my cookie scoop, placing about 12 cookies on each sheet pan lined with parchment paper. The girls made larger cookies than I might have, but it probably “makes no never-mind” in the flavor. Really large ones would take more baking time, I’m sure. They spread a little bit, so do leave 2 inches of space between the cookies.
What’s GOOD: oh, the flavor of the Nutella. It’s wonderful. And certainly a whole lot easier (and more tasty) than using expensive hazelnuts themselves. Loved the combination of the Nutella and oatmeal. Crispy (which I prefer anyway) and a bit chewy. Warm, they almost have a chewy fudgy quality, but once they cool they’re definitely a cookie. A keeper of a recipe.
What’s NOT: maybe finding Nutella? I think my major grocery stores carry it. Trader Joe’s also makes their own version. I am not a connoisseur of Nutella so I don’t know if TJ’s is as good or not. Also the use of shortening might mean a trip to the grocery store. I was lucky, I had Josee, the girl’s Mom to fetch the grocery list of stuff for me! Hooray!
Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)
* Exported from MasterCook *
Oatella Cookies
Recipe By: Food & Wine, 9/2014
Serving Size: 60
1 3/4 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup vegetable shortening — (I use the non-hydrogenated type, not Crisco)
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
13 ounces Nutella
2 cups rolled oats
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 (mine took 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.
Per Serving: 112 Calories; 6g Fat (44.2% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 46mg Sodium.

hddonna
said on October 16th, 2014:
What a fun way for you to get back into baking and cooking! It’s great that your new neighbors turned out to be so nice. Hope you and the girls get to enjoy more adventures in the kitchen together. And those cookies might just be the next thing I bake. I’m going to sin boldly, though, and use butter instead of shortening. Several of my heirloom cake and cookie recipes call for shortening, and over the years I’ve switched to butter in every case–molasses crinkles, easy sugar cookies, oatmeal crispies, even my mom’s buttermilk chocolate cake. I have been more than happy with the results in every case. Will let you know how they turn out.
Yes, DO let me know how they turn out because I always prefer to use butter as well. . . carolyn t
Madonna
said on October 19th, 2014:
I am so glad you have not shut your blog down. I am happy that you have opened yourself to your neighbors. I bet those little girls will remember who taught them to bake for the rest of their lives. Good job!
Madonna
Well, I don’t know how much cooking will be going on here, but no, I haven’t shut down the blog. At least not yet . . . carolyn t
hddonna
said on October 21st, 2014:
I’m pleased to report that I was happy with the results when I made these cookies with butter instead of shortening. The first ones baked–shortly after mixing–were similar to those pictured on the blog, though perhaps a bit thinner. They were crisp with just a hint of chewiness in the center. Later, after the dough warmed up (the kitchen had gotten to 79 degrees) and the baking soda had lost its effectiveness, there was no puffing in the oven and the dough spread a lot more. Those cookies were not as attractive, but I liked them even more than the first; the were somewhat chewier and had a toffee-like crunch around the edges. Either way, they were super delicious! I did make two other small changes: I omitted the cinnamon and added half a teaspoon of espresso powder and a teaspoon of vanilla–purely a matter of taste, as I don’t care for cinnamon with chocolate. For myself, I’d like them with more espresso powder–so you could really taste it. As a matter of fact, this recipe inspires all kinds of ideas for tinkering. I think these cookies would be great with the addition of toasted pecans and/or chocolate chips.
Thanks so much for adding this info in a comment. Next time I’ll definitely try the butter. . . carolyn t