it’s been too long. the paradox of time is that it can fly by, yet my carrot cake post seemed like an eternity ago, not 3 months. but the good news is, over the course of the next few weeks i will be posting lots and lots of travel-related foodie posts in various European cities :))))
for now, i present you this cookie.
the title is not an entirely accurate name of the cookie… i have issues with brevity. a truer name would be nutella-stuffed matcha oatmeal cookies with raspberries with a slightly smores-y feel due to the addition of marshmallows & graham crackers
but i can’t imagine that catching on.
this creation came about because of something i’ve never done before–making a stuffed cookie. i also had this idea in my head of wanting something well balanced in flavours (sweet and bitter and tart), balanced in textures (creamy, crunchy, gooey, soft & chewy), plus something that i would want to eat and wouldn’t be able to find anywhere else. oh, and something that’s not super-duper decadent (hence the addition of oats) so you wouldn’t feel too guilty.
so this cookie was born!
the core recipe is based from my ultimate oatmeal cookie recipe, so in a sense this is a variation of that, but i decided to make them in muffin molds for a more uniform look, and it was also a lot easier to stuff them with nutella.
this will be explained in the recipe below, but to get an overall sense of the “game plan”, it goes a bit like–
- locate jar of nutella. try not to devour. place in fridge (if that’s not already where you keep it) for ~30 min so it will firm up and be scoopable
- take out eggs and butter from fridge to allow to come to room temp
- wash raspberries and place on paper towels to dry (don’t want too much moisture on top of your cookie)
- cut up marshmallows while watching game of thrones
- break up graham crackers into garnish-sized pieces (whatever looks aesthetically pleasing to you)
- grease one 12-cup and one 6-cup muffin tin with oil or butter
- you will also need a standard-sized ice cream scoop (2″ in diameter). it’s not essential but it’s very very useful for evenly portioning out the batter.
anddd that’s really all the prep work you have to do. after that, it’s smooth sailing.
verdict: i was happy with how they turned out! i was concerned with the balance of flavours because the nutella may easily overpower everything, so i think you could even go a little heavier on the matcha, but all in all, a solid stuffed cookie–
- it tastes just like what you’d expect- the combo of matcha, nutella, and raspberry
- it’s chewy at room temperature, but if you warm it up (~10s in the microwave), it softens and the nutella ooooozes out
- i really liked the oats in there, gave it some substance and it complemented the nuttiness from the nutella
since it is all very subjective, i’d love for you to try it out yourself! 🙂
Nutella-Stuffed Matcha Oatmeal Cookies
- 1 cup unsalted butter, softened but still firm (ie. at room temperature)
- scant 1 cup light brown sugar, lightly packed
- scant 1 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla
- 1.5 cups all purpose flour
- 2-3 tbsp matcha powder
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 3 cups rolled oats
- nutella (placed in fridge until firm & scoopable)
- 9 large marshmallows, halved (=18)
- 36 raspberries, washed and dry
- graham crackers, broken into smaller rectangles
- Lightly grease one 12-cup muffin tin and one 6-cup muffin tin with oil or butter.
- Preheat oven to 350°F.
- In the bowl of an electric mixer, cream butter until soft and creamy. Add the white and brown sugars and cream until fluffy, about 3-5 minutes. Beat in eggs one at a time. Add the vanilla and mix until combined.
- In a large bowl, sift + whisk together the flour, matcha powder, salt, and baking powder to combine. Carefully add this dry mixture to the butter mixture in the bowl of the mixer and mix until just combined, 30 seconds or so.
- With a spatula, fold in the oats.
- Chill the dough in the fridge for 30 minutes for it to firm up slightly.
- Using a 2″ standard sized ice cream scoop, place one scoop of dough into a muffin cavity, and flatten it.
- Use a small spoon to carve out and remove a central core of dough (if you’ve stuffed cupcakes before, this is the same sort of technique). It doesn’t have to be accurate, you’re just making a cavity to put the nutella in.
- Place 1.5-2 tsp of nutella into the hole. Again, you don’t need to measure it out exactly, just not too too much or it’ll ooze out.
- Cover the nutella with a flattened out disc of dough– you may find that you need more than the dough that you’ve removed.
- Place a marshmallow half on top, covering any nutella that might be peeking out if need be.
- Place two raspberries beside it.
- Repeat for the rest of the dough. I found that for 18 cookies, I had a little extra dough leftover at the end, but I divided that evenly among the tins.
- PLACE IN FRIDGE FOR 1 HOUR. don’t be tempted to skip this step!
- After one hour in the fridge, bake them at 350°F for 35-40 minutes. Rotate the trays after 20 minutes so they will bake evenly.
- Since there’s so many variables (eg. temperature of your fridge, oven temp fluctuations, the conduction of your bakeware), keep an eye on them from the 30 minute mark.
- You’ll know when it’s done when the tops of the marshmallows have begun to brown, and the edges of the cookies will be slightly golden brown. If you overbake them, you risk the chance of losing the chewiness, but if you underbake, you won’t get that toasty taste of the marshmallows.
- Take the cookies out from the oven and carefully jab the graham cracker pieces into the tops, beside the marshmallow.
- Let cool, and enjoy at room temperature, or slightly warmed up 🙂