Ovaltine Nutella Cookies

World Nutella Day coincided with the SuperBowl this year and they basically cancelled each other out on the food front for me. I did make guacamole. You can’t have the Superbowl without guacamole. Anyway, I’ve been playing a little catch up, so instead of just going the Nutella route, I did one better and came up with these Ovaltine Nutella cookies, because, well, just because.

Ovaltine, like Nutella, was originally developed in Europe in 1904 and introduced in the US a year later, according to the Ovaltine Web site. In the 1950s, it was promoted as giving kids “rocket power”, and who can forget the “More Ovaltine, please!” tagline?

Although it’s been long promoted as a dietary supplement rich in vitamins, I was more of a strawberry-flavored Nestle Quik kid. Mmm, artificial strawberry. For me, it was the Ovaltine lattes at Top Pot (one of the best doughnuts in Seattle!) that got me on the Ovaltine bandwagon. Well, that and the running exchange I’ve had with my husband since we were dating. It must have started some time we had dinner at his place.
“Can I get you something to drink? Water?”
“No, I’m good,” I say.
“Coffee?”
“No.”
“Soda?”
“No.”
“Ovaltine?”
“Ovaltine? You have Ovaltine?”
“No.”

What single guy has Ovaltine?

Anyway, the recipe is adapted from Cooking Light, and is a little less light, though between the whole wheat pastry flour and the vitamins in the Ovaltine…who am I kidding? It’s still a cookie. And it’s a crunchy one.

On the chocolate chips, I know you’ll say, “What? Both regular and mini semi-sweet chips?” I think the minis help distribute chocolate flavor a little better throughout the batter and the regular ones give you a nice chunk of chocolate in the cookie.