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  • 2 Cup(s) granulated sugar
  • 6 Tablespoon(s) unsweetened cocoa
  • 1/2 Cup(s) (1 stick) 65% vegetable oil spread
  • 1/2 Cup(s) milk
  • 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 Cup(s) chopped hazelnuts
  • 2/3 Cup(s) chocolate-hazelnut spread
  • 1 Teaspoon(s) 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. Refrigerate until well chilled. Transfer to airtight containers, separating layers with waxed paper. Store in refrigerator.

COOK NOTE:

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


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