Many things make me smile. Using my boots to make a giant heart in a field of freshly-fallen snow. Getting to know the bus driver through weekly morning commute conversations. Hallway high-fives. Discovering simple fixes to potentially time-consuming problems with the field instruments. Recognizing your friend’s handwriting on a letter in the mail. Carpool karaoke. Skype dates with best friends and phone calls home.
And these cookies, which smile right back at you. And have crunchy peanut butter oatmeal edges and soft centers. And are filled with a creamy, delicious layer of Nutella. Yes indeed, these cookies are something to smile about!
I adapted this recipe ever-so-slightly from Not Your Momma’s Cookie. I added extra butter to avoid buying shortening (we’re only in this house for a little while and wouldn’t use it all). Also, because the batter seemed too wet/weak and knowing that the butter-for-shortening substitution would make the cookies spread more, I added an extra 1/4 cup oats to boost structural support. The balance between the oatmeal, peanut butter, Nutella, and a few chocolate chips is perfect. Make these; they’re a little bit of work but nothing too crazy, and the payoff is well worth it. Trust me, one bite is all you need to fall in love with these sweet faces!
HAPPY FACE COOKIES (NUTELLA-STUFFED PEANUT BUTTER OATMEAL)
¾ cup all purpose flour
1 tsp. baking soda
½ tsp. salt
½ cup unsalted butter, softened (or: 1/4 cup butter + 1/4 cup shortening)
½ cup brown sugar
½ cup white sugar
⅔ cup peanut butter (any kind; I used chunky)
1 tsp. vanilla extract
¾ cup quick cooking oats
½-1 cup Nutella
1. Cover a cookie sheet/pan/large flat plate with parchment or wax paper. Using a teaspoon, scoop 25 balls of Nutella onto the paper. Freeze for at least 20 minutes.
2. Preheat oven to 350 F. Prepare a cookie sheet by covering with parchment paper.
3. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
4. In a large bowl, use an electric mixer to cream together the butter, sugars, and peanut butter. Add the egg and vanilla; stir until combined. Add the dry mixture in thirds, stirring just until incorporated each time. Gently stir in the oats.
5. Take about a quarter-sized scoop of dough and flatten it into a mini pancake in your palm. Place a frozen Nutella drop into the center and fold the edges of the batter up around the Nutella until no Nutella is exposed. Gently shape into smooth, slightly flattened balls. Place on cookie sheet about 2 inches apart.
6. Press in chocolate chips in the shape of a happy face. Since these cookies will spread quite a bit, put the smile’s chips right next to each other and the eye’s chips far away from the smile.
7. Bake for 10-12 minutes, until edges are lightly browned. Remove from the pan to cool. The chocolate chips will stay soft for a while, so wait a few hours for them to harden before you try to store these or you’ll mess up all the faces!