Tonight I set out to make some cookies my dad would enjoy, but it turns out my kids enjoyed them just as much, if not more. They may have actually dubbed these their new favorite cookie.
June’s theme for Fill the Cookie Jar (join the club here!) is Father’s Day-cookies your father would love. My dad loves a soft oatmeal cookie with plump juicy raisins. And oatmeal IS full of fiber.
I decided to put a twist on the basic oatmeal raisin cookie however and aimed at a cowboy oatmeal cookie-you know, with all the mix-ins. But I added rich, creamy chocolate hazelnut spread with sweet flaked coconut and heart healthy chocolate chips.
Best. Decision. Ever.
The cookie dough alone-oh my! Do not bake these when you are hungry! You may have to dig out your fat pants.
And without further ado, here is the recipe! And don’t forget to look below for more Father’s Day favorites.
Nutella Cowboy Oatmeal Cookies
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Number of servings: 44
Per Serving 171 calories
Fat 8 g
Carbs 23 g
Protein 3 g
- 2 sticks unsalted butter
- 1 cup granulated sugar
- 1/4 cup Nutella
- 2 eggs
- 1 tsp vanilla
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp, plus 1/8 tsp baking powder
- 2 cups, plus 3 Tb quick oats, uncooked
- 1 1/2 cups semi sweet chocolate chips
- 2/3 cup shredded sweetened coconut
- 2/3 cup raisins
- Preheat oven to 350°F
- In a stand mixer combine the two sticks butter with the sugar and beat until light and fluffy. Add the Nutella and mix until combined. Beat in the eggs and vanilla and mix well.
- In a medium bowl combine the flour baking soda salt and baking powder and whisk lightly. Add the flour mixture to the butter and sugar mixture.
- Add the oats chocolate chips coconut and raisins and mix just until combined, scraping the bowl if needed.
- On a baking sheet lined with the silicone mat drop the dough by heaping tablespoons leaving space between each cookie about 12 cookies per sheet. Flatten the dough slightly with your fingers. Bake for 12 to 14 minutes until light golden brown around the edges.
- Cool two minutes on cookie sheets before transferring to a wire rack to cool completely.
*Recipe derived from Quaker.