Nutella Swirl Oatmeal Cookies

Baking is hardly ever a premeditated activity for me. The mood strikes me just right and before I know it I'm busting out the KitchenAid and my counters are dusted in flour. I typically get through the "cream butter and sugars, add eggs and vanilla" steps of a recipe just fine until...dun dun dun...inevitably I'm missing a key ingredient that I thought I had in my cupboards. Usually this means an impromptu trip to the nearest grocery store where, despite my intentions of making a record-breaking speedy return to my kitchen, I somehow wind up behind super coupon lady (why do these people use the express lane?!), the old-timer in the Buick doing 18 mph, or something to that effect.

Coincidentally, the very same thing happened to me today. I thought I'd whip up some simple oatmeal chocolate chip cookies and low and behold, I've only got half the chocolate chips I need. (Note: NOBODY really wants to eat chocolate chip oatmeal cookies with only one chocolatey morsel per cookie.) Ugh. I was about ready to slip on my shoes and make a run when I remembered the little jar of chocolatey hazelnut delight that would swoop in and save me from weekend grocery store hell: Nutella. I decided to forego the extra 1/2 cup of chocolate chips and sub in a nice swirl of Nutella. The trick here is to not over-mix so you get a nice ribbony swirl through your cookie dough. The results will be tasty, marbled cookies that are a nice balance between chewy and crispy.

Please take advantage of the fact that only about 36% of the time am I actually fully prepared with all necessary ingredients for a recipe and whip up a batch of these delightful accidents. :) I'm convinced the chocolate chip shortage was a blessing.

Nutella Swirl Oatmeal Cookies

Makes about 3 1/2 dozen cookies

Ingredients:

• 1 cup salted sweet cream butter, softened
• 1 c. brown sugar, packed
• 1/2 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 1 1/2 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 c. old-fashioned oats
• 1/2 c. chocolate chips
• 1/2 c. chopped pecans (optional)
• 3/4 c. Nutella

Directions:

Preheat oven to 325F. Cream butter and sugars on high speed until light and fluffy. Add eggs and vanilla to butter and sugar mixture on low speed.

In a separate bowl, whisk together flour, baking soda and salt. Add flour mixture to batter in two parts, mixing just until combined. Stir in oats, chocolate chips & pecans. Fold in Nutella.

Drop by heaping spoonfuls (or medium cookie scoop) onto parchment-lined baking sheet. Bake for 14-16 minutes (they should look slightly under-done but will set up nicely as they cool). Allow to cool on pan for 5 minutes before transferring to cooling rack. Enjoy!

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