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Hazelnut and Chocolate Oatmeal Cookies
10 Prep Time
minutes
20 Cook Time
minutes
30 Total Time
minutes
6 Serving
size
Try these soft and flavorful oatmeal, chocolate, and hazelnut cookies, with the crunch of hazelnuts and the creamy spread of chocolate. Perfect for quick snacks, desserts, or sharing with the family—no baking required.
Thanks to our friends at Fuertes Con Leche for the recipe.
Print Recipe
Ingredients
- 2 cups of granulated sugar
- 6 tablespoons of unsweetened cocoa powder
- 1/2 cup (1 stick) of 65% vegetable oil butter
- 1/2 cup of milk
- 3 cups Quaker® Rolled Oats (quick-cooking or traditional, uncooked)
- 1 cup of chopped hazelnuts
- 2/3 cup hazelnut chocolate spread
- 1 teaspoon of vanilla
Preparation
- Line 3 cookie baking trays with wax paper and set them aside.
- In a large frying pan, combine the sugar, cocoa powder, hazelnut chocolate spread, and milk.
- Cook the mixture and beat it over medium heat until it begins to boil.
- Let it boil for one minute without stirring.
- Remove the pan from the stove.
- Add the remaining ingredients immediately and mix everything well.
- Working quickly, shape the cookies with a spoon and place them on baking trays.
- Freeze them until they are very firm.
- Then place them in airtight containers, separating the layers with wax paper. Store them in the refrigerator.
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