Fall is here...FINALLY! I'm thrilled at the prospect of using my oven without the chance of sweltering to death to make something tasty! To celebrate, I'm sharing one of my new favorite cookies. You can't go wrong with peanut butter and Nutella makes everything better!
We've had an influx of new participants! WELCOME!! Please visit the fabulous ladies who continue to share their amazing recipes each week. (Really, I'm honored that you all keep coming back.)
Peanut Butter and Nutella Cookies
1/2 cup unsalted butter - at room temperature
2/3 cup light brown sugar
1 egg - beaten
3/4 cup + 1 and a half tablespoons self-rising flour
1/2 cup Quaker oats
3 tablespoons Nutella - HEAPING
2 tablespoons smooth peanut butter - HEAPING
Butter, for greasing
Place the butter and sugar in a large bowl and beat them together until pale. Add the egg gradually, beating with the spoon as you go. Add the flour and the oats and mix well. Finally, add the Nutella and Skippy. Don't mix in them in completely; they need to be nice and swirly.
Use a tablespoon to place blobs of cookie mixture on a greased baking sheet, making sure that they are well spaced as the dough spreads during cooking. Bake for 10–12 minutes at 350 (until slightly browned).
Let the cookies cool for a few minutes before removing them from the baking sheet.
What's cooking in your kitchen?