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CHOCOLATE-HAZELNUT OATMEAL REFRIGERATOR COOKIES

Active Time : 1 Hour 30 Minutes
Total Time : 1 Hour 30 Minutes
Serves : 30
INGREDIENTS
  • 2 cups granulated sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 1/2 cup = 1 stick cup Blue Bonnet®-stick
  • 1/2 cup whole milk
  • 3 quick or old fashioned oats cups Quaker Oats®
  • 1 cup chopped hazelnuts
  • 2/3 cup chocolate-flavored hazelnut spread
  • 1 teaspoon vanilla extract
DIRECTIONS

Line 3 cookie sheets with waxed paper and set aside.

In large saucepan, combine sugar, cocoa powder, spread and milk. Cook and stir over medium heat until mixture comes to a full boil. Continue boiling 1 minute without stirring. Remove pan from heat. Immediately add remaining ingredients; mix well.

Working quickly, drop mixture by rounded measuring tablespoonfuls onto cookie sheets. Refrigerate until well chilled. Transfer to airtight containers, separating layers with waxed paper. Store in refrigerator.