Brown Butter Ferrero Rocher Oatmeal Cookies
Chewy oatmeal cookies with toasted brown butter, chopped Ferrero Rocher chocolates, and a soft Nutella drizzle. Make regular cookies for sharing or generous jumbo cookies.
Servings: 32
Calories: 172kcal
Equipment
- Light-colored saucepan
- Heatproof mixing bowls
- Whisk
- Silicone spatula
- Measuring cups and spoons
- 2-tablespoon or 1/4-cup cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
- Microwave-safe bowl
Ingredients
Brown Butter Oatmeal Cookie Dough
- 1 cup unsalted butter measured before browning
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups old-fashioned rolled oats
- 1 teaspoon ground cinnamon (optional)
- 10–12 Ferrero Rocher chocolates unwrapped and quartered
- ½ cup chopped hazelnuts (optional)
- ⅓ cup Nutella
- 1–2 teaspoons milk or cream (optional, only if needed for thinning)
Instructions
Brown the Butter
- Cook 1 cup unsalted butter in a light-colored saucepan over medium heat, stirring and scraping the bottom, until the milk solids turn golden brown and smell nutty, about 5–8 minutes. Immediately scrape the butter and golden bits into a heatproof mixing bowl. Cool for 10–15 minutes or longer, until barely warm.
Mix the Dough
- Whisk 1 cup packed brown sugar and 1/2 cup granulated sugar into the cooled browned butter. Whisk in 2 large eggs and 2 teaspoons vanilla extract until smooth.
- In another bowl, whisk 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and the optional 1 teaspoon cinnamon. Stir into the butter mixture just until combined. Fold in 1 1/2 cups oats, 10–12 quartered Ferrero Rocher chocolates, and the optional 1/2 cup chopped hazelnuts.
Scoop and Chill
- Scoop into 2-tablespoon portions for approximately 32 regular cookies or 1/4-cup portions for approximately 16 jumbo cookies. Cover and refrigerate for 30–60 minutes. Meanwhile, heat the oven to 350°F and line baking sheets with parchment.
Bake and Cool
- Arrange the chilled 2-tablespoon or 1/4-cup dough portions about 3 inches apart. Bake one sheet at a time at 350°F for 10–13 minutes for regular cookies or 14–17 minutes for jumbo cookies, until edges are set and lightly golden and centers are soft without a wet shine. Cool on the sheet for 5–10 minutes, then transfer to a rack and cool completely.
Add the Drizzle
- Warm 1/3 cup Nutella in a microwave-safe bowl for 10–15 seconds and stir. If needed, add 1 teaspoon milk or cream, then the second teaspoon only if necessary. Drizzle over fully cooled cookies. Keep in a single layer because the topping remains soft.
Nutrition
Calories: 172kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 77mg | Potassium: 67mg | Fiber: 1g | Sugar: 12g | Vitamin A: 194IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg