He however doesn’t like the oatmeal version because oats have a different flavour which is not liked by everyone but I thoroghly enjoyed my cookies and licked the bowl of extra filling clean
Next time I will make them in bite size because when i was bitting them the filling was coming out. But no cribs for such a healthy version.
Here is the recipe adapted from Mrs. Deepa Rajpal(Passionate about Baking).Ingredients
- 160g brown sugar
- 75g unsalted butter, room temperature
- 1 whole egg
- 1/4 tsp salt
- Zest of one lime
- 1/2 tsp baking powder
- 1 1/2 tbsp boiling water
- 1/2 tsp baking soda
- 150g plain flour
- 90g rolled oats
- Nutella Filling
- 2.5 tbsp all purpose flour
- 1/2 cup milk
- 1 tsp vanilla extract
- 75ml low fat cream, chilled
- 75gm Nutella
Preheat oven to 180C. Line two baking sheets with parchment.
Cream brown sugar and butter. Add egg, salt, zest, and baking powder and mix. Mix baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well.
Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons. Bake for 20 minutes, being careful not to burn. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it’s very thick. Remove from heat and let it cool to room temperature. Stir in vanilla.
Whip the low fat cream to medium soft peaks. Whip the cooled flour mix until smooth, then add the Nutella and whip again until smooth. Fold in the whipped cream, cover and refrigerate for about 30 minutes/until firm enough to spread.
Scoop a small amount onto cookies, pressing a second cookie on top.