1 cup sugar
1 cup plus 2 tablespoons firmly packed brown sugar
1 cup creamy peanut butter
1 cup hazelnut spread (like Nutella)
3 large eggs
1 teaspoon light corn syrup
1/4 teaspoon vanilla extract
4 1/2 cups regular oats (not quick), uncooked
2 teaspoons baking soda
1/4 teaspoon salt
1 cup peanut butter morsels
1 cup semi-sweet chocolate morsels
Beat butter at medium speed with an electric mixer until creamy, add sugars. Beat well. Add peanut butter, hazelnut spread and the next 3 ingredients. Add the oats, soda and salt. Stir well. Stir in peanut butter and chocolate morsels. Measure out cookies using a cookie scooper. Drop onto ungreased cookie sheet about 2-3 inches apart. Bake at 350 degrees for 12 to 15 minutes (centers should be slightly soft). Cool on cookie sheet for a few minutes. Remove to wire racks to cool. Makes about 3 dozen cookies.
One of the aspects I love about this recipe is that you can switch it up to suit your own taste. I make mine without nuts, for example, because I have a picky nut eater in my house. I am not sure how I have a kid who doesn't like nuts, because I LOVE nuts. So, here are some variations you can use in your recipe.
- Use peanut butter instead of Nutella.
- Use pecans or walnuts instead of peanut butter chips.
- Use chocolate chips instead of peanut butter chips.
- Use 1 cup M&M's instead of peanut butter chips or chocolate chips.
- Make the cookies "monster" as well by making larger cookies. Drop onto cookie sheet using 1/4 cup measure. Press down the centers of the cookies to spread them out before cooking.