Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

These no-bake cookies are one of the easiest desserts our Test Kitchen has ever created. Chocolate-hazelnut spread holds together the hearty oats and salty toasted hazelnuts--zero oven time required.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
chill:
1 hr
total:
1 hr 30 mins
Servings:
32
Yield:
about 32 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl stir together oats, hazelnuts, and salt; set aside.

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  • In a large saucepan combine sugar, milk, cocoa powder, and butter. Bring to boiling over medium heat, stirring constantly. Stir in chocolate-hazelnut spread and vanilla. Remove from heat. Stir in oat mixture until combined.

  • Shape chocolate mixture into 1-inch balls (if mixture doesn't hold shapes well, let stand a few minutes to firm up). Place balls on a large cookie sheet. Chill about 1 hour or until firm.

Tips

If the chocolate mixture starts to set up as you form the balls, heat the chocolate mixture in the microwave on 100% power (high) for 30 seconds.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.

Nutrition Facts

52 calories; fat 2g; cholesterol 2mg; saturated fat 1g; carbohydrates 8g; mono fat 1g; insoluble fiber 1g; sugars 3g; protein 1g; vitamin a 26IU; vitamin c 0.1mg; niacin equivalents 0.1mg; folate 3.2mcg; sodium 27mg; potassium 35mg; calcium 7mg; iron 0.3mg.
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