No Bake Nutella Cookies
From christinem 13 years ago
- 60 to make
- Serves 30
Those fudgy no-bake cocoa and oatmeal cookies have been one of my favorites for years - the addition of Nutella make them a bit creamier and more decadent. I had seen several recipes online, but I made a couple small adjustments to measurements and cooking time and added a little salt, which was in my family recipe for the "plain" variety! Read more Depending on how hot your kitchen is, these may take a few hours to set up properly, but mine are usually pretty well set within an hour from start to finish. See less
Ingredients
- 1 1/2 cups sugar shopping list
- 1/4 cup unsweetened cocoa shopping list
- 1/2 cup unsalted butter, cut into cubes shopping list
- 1/2 cup milk (I do use skim - any milk will do) shopping list
- 1/4 tsp salt shopping list
- 3/4 cup nutella, give or take shopping list
- 3 cups oats - quick cooking or old-fashioned* shopping list
- 1 tsp vanilla extract shopping list
How to make it
- Line two baking sheets with waxed paper.
- Have all ingredients measured and ready - since Nutella is so sticky, I plop it onto a saucer to make it easier to scrape into the pan when ready.
- Combine sugar, cocoa and salt in medium heavy saucepan. Add butter and milk and heat over medium high heat, stirring frequently. Bring to a boil; stirring constantly, boil for four minutes. Remove from heat.
- Add Nutella and vanilla - stir until Nutella is pretty much melted.
- Add oats and mix well.
- Using two teaspoons or better yet, a small cookie scoop, quickly drop mounds of mixture onto waxed paper.
- Let set for an hour or more until firm.
- Store in an airtight container.
- *Note about oats: We always used quick-cooking oats growing up, but over the years I've started to use old fashioned rolled oats. The texture is a bit chewier, but I like that. For a more fudge-like, smoother cookie, use quick oats.
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