Description
Delicious and easy no-bake Nutella oatmeal cookies that combine the rich flavor of hazelnut spread with wholesome oats in a quick, fuss-free treat perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 ½ cups granulated sugar
- 2 Tablespoons butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup Nutella® hazelnut spread with cocoa
Dry Ingredients
- 2 cups old fashioned oats
Instructions
- Prepare Cookie Sheets: Line two small cookie sheets with cooking parchment paper to prevent sticking and make cleanup easy.
- Heat Ingredients: In a medium saucepan over medium heat, combine the granulated sugar, butter, and milk. Bring the mixture to a rolling boil, then continue boiling for 1 minute to ensure the sugar dissolves completely and the mixture thickens slightly.
- Add Flavorings: Remove the saucepan from heat. Stir in the vanilla extract and Nutella until the mixture becomes smooth, creamy, and fully combined.
- Mix Oats: Gradually add the old fashioned oats into the Nutella mixture. Stir well until all the oats are evenly coated with the chocolatey mixture.
- Form Cookies: Drop the mixture by 2-tablespoonfuls onto the prepared parchment-lined cookie sheets, spacing them evenly. Each sheet should hold about 8 cookies.
- Cool and Set: Allow the cookies to cool for about 15 minutes, or until they are set and firm enough to handle.
- Serve: Enjoy your no-bake Nutella oatmeal cookies immediately or store them in an airtight container for later.
Notes
- For a nuttier texture, you can add chopped hazelnuts or walnuts to the oats before dropping the cookies.
- Use old fashioned rolled oats for the best texture; quick oats may produce a softer cookie.
- Keep cookies stored in a cool, dry place to maintain their shape and freshness.
- If you prefer a firmer cookie, refrigerate them for 10 to 15 minutes before serving.
- This recipe can be easily doubled for larger batches.
