Ultimate Hazelnut Truffle Butterscotch Oatmeal Cookies
These are a wonderful combination of sweet, buttery, chewy butterscotch, white chocolate and semi-sweet chocolate chip oatmeal cookies topped with a heaping melted hazelnut truffle on top. Pure indulgence!
Servings: 15 large cookies
- 1 cup cold butter cut into cubes
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 ½ cups flour
- 1 1/2 cup rolled oats
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups Butterscotch semi-sweet chips and white chocolate chips (1/2 cup of each)
- 1 teaspoon vanilla extract
- 1 bag Lindt Nutella Truffles
Preheat oven to 375 degrees. Prepare 2 baking sheets lining with parchment paper.
In a large bowl, cream together cold butter and sugars until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition and then mix in your vanilla.
Add flour, oats, cornstarch, baking soda, salt and stir until combined. Stir in chips.
Scoop dough out using 1/4 cup using a cookie scoop and place 6 on a baking tray.
Bake for 9-11 minutes or until golden brown on the top.
Take baking sheet of cookies out of oven and and place chocolate on top by placing in oven for 15-45 seconds or however long it takes to get the chocolate to start melting, then take out of oven. It's ok if the chocolate melts down the cookie a bit. I got some that had chocolate on the bottom, YUM!
Let them rest for at least 10-minutes to set before transferring to a baking wire rack.