Ingredients
1- 1/2 teaspoon Baking Powder
1 cup Quick Cooking Oats
1 stick Butter, Softened
1 cup White Sugar
1 whole Egg
1 teaspoon Vanilla Extract
1/4 cups All-purpose Flour
1/2 teaspoons Salt
Method
Sources
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Recipe1M+
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Recipe1M+
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Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Milled whole oats — pancakes, muffins, cookies, porridge bread
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
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Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Milled whole oats — pancakes, muffins, cookies, porridge bread
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
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preheat the oven to 325 degrees f and line a baking sheet with parchment paper (for best results, it is important to use parchment paper, not foil or cooking spray! ). in a large mixing bowl, beat together the butter, sugar, egg, and vanilla. set aside. in a separate bowl, combine the flour, salt, baking powder, and oats. add the flour mixture to the butter mixture, and mix until combined. using a measuring spoon, drop 1 teaspoon sized scoops of dough onto the prepared baking sheet, about 2 1/2 inches apart (the dough will spread a lot). bake for 8 to 10 minutes (depending on your oven) or until the edges start to brown. keep in mind that these can overbake very quickly. remove from the oven and allow to cool on the baking sheet. do not remove from the parchment paper until completely cooled. spread nutella on the bottom of half of the cookies, topping them with the rest of the cookies to create sandwiches.