Chocolate Hazelnut No-Bake Cookies

Chocolate Hazelnut No-Bake Cookies

David Venable

These are the perfect cookies to take camping. All the ingredients are shelf-stable so no refrigeration required!

Ingredients

  • 1/2 cup hazelnuts, toasted and chopped
  • 2-1/3 cups quick oatmeal
  • 1 (14-oz) can sweetened condensed milk
  • 1-1/4 cup semisweet chocolate chips
  • 1/3 cup chocolate hazelnut spread
  • 1 tsp vanilla extract

Directions

Line baking sheets with wax or parchment paper. Set aside.
Place the oats and hazelnuts in a medium-size mixing bowl. Set aside.
Combine the condensed milk and chocolate chips in a saucepan and cook over low heat, stirring constantly, until the chocolate is completely melted. Remove the pan from the heat, add the chocolate hazelnut spread and vanilla, and stir until completely incorporated. Add the oats and hazelnuts to the chocolate mixture and mix until the oats are fully coated with chocolate.
Drop the mixture (2 Tbsp for each cookie) onto the lined baking sheets. Let the cookies set until cooled and hardened.

Cook's Notes

If stored in an air-tight container, these cookies can last up to two weeks.

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