One of my favorite cookie recipes calls for melted chocolate pieces. Well, I didn’t feel like melting chocolate so I decided to use some Hershey’s Chocolate Spread that I had on hand. Have you tried this stuff?? OMG, it is really good stuff. It’s similar to Nutella and I know many of you love Nutella….the chocolate hazelnut spread. I love chocolate and I love hazelnuts, but since for some crazy ass reason, I dislike the word Nutella, I won’t eat the stuff. Those of you who know me and follow my blog, know that I have this crazy word association thing.  Yes, yes…I know it’s weird, but let’s not get into that right now. So, anywayyyyyyy, I used this Hershey’s spread and I am I glad I did.

So, I made the cookies and wow, they are good. This cookie has ground oats  also, so that kinda makes em healthy-ish. They have great chew, they’re rich, chocolatey and wonderful.

Hershey’s Chocolate Spread Cookies

1 cup old-fashioned oats (ground into a powder in the food processor)
¾ cup old-fashioned oats (not ground up)
1 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick of butter, plus 2 tblsp. (slightly softened)
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla
3 tblsp Hershey Chocolate spread
1 cup semi sweet chocolate chips
1 cup toasted pecans, chopped (optional)

Directions:

1. Heat oven to 350 degrees. Line baking sheets with parchment paper.

2. Place the 1 cup of ground oats in a bowl and stir in flour, baking powder, baking soda, and salt. Set aside.

3. In a bowl of a stand mixer fitted with paddle attachment, cream butter and brown sugar together, about 1 minute. Add egg, and beat until combined. Add vanilla and chocolate spread and beat until combined. On low speed, add flour mixture and remaining 3/4 cup of un-ground oats, mix to combine. Stir in chocolate chips and pecans.

4. Using a scooper, scoop balls of approx. 3 tablespoons of dough and place 2 inches apart on baking sheets. Bake until cookies are cracked and set on top but still look a bit moist. About 14 minutes. Cool cookies on baking sheets on wire rack.