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CHOC.-HAZELNUT OATMEAL REFRIG. COOKIES




Source of Recipe


Patricia Garvin, Monument, Colo


List of Ingredients




2 cups granulated sugar
6 tablespoons unsweetened cocoa powder
1/2 cup (1 stick) Blue Bonnet® 65% vegetable oil spread
1/2 cup whole milk
3 cups Quaker® Oats (quick or old fashioned,
uncooked)
1 cup chopped hazelnuts
2/3 cup chocolate-hazelnut spread
1 teaspoon vanilla


Recipe



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.

MAKES ABOUT 6 DOZEN COOKIES

Baker’s Notes:
• For testing purposes, Nutella® chocolate-hazelnut spread was used.