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

Cooking Instructions

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. Makes about 6 dozen. Refrigerate until well chilled. Transfer to airtight containers, separating layers with waxed paper. Store in refrigerator.


RATINGS & REVIEWS


Vanishing Oatmeal
Raisin Cookies

GET RECIPE

No-fuss breakfasts for
on-the-go mornings

MAKE OVERNIGHT OATS

Get product news, special offers, delicious recipes, and more.