Chocolate-Hazelnut Oatmeal Refrigerator Cookies

You’ve only got so much oven space, so whether it’s for a cookie exchange or a holiday event, a no-bake treat can save the day. These morsels packed with hazelnut, chocolate and oatmeal are original, delicious and so convenient.

Ingredients

2 cups granulated sugar
6 tablespoons unsweetened cocoa
1/2 cup (1 stick) 65% vegetable oil spread
1/2 cup whole milk
3 cups Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
1 cup chopped hazelnuts
2/3 cup chocolate-hazelnut spread
1 teaspoon vanilla

How to make it

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.