No Bake Nutella Oat Cookies Recipes

Steps:

• Combine sugar, butter, milk, and cocoa in a saucepan over medium heat until they are a smooth liquid. Bring to a rolling boil; continue to boil for at least 1 minute.
• Remove from heat and stir in chocolate-hazelnut spread and vanilla extract until dissolved. Return the pot to the still-warm burner, or the lowest setting on gas stove, and add oats. Mix well.
• Leave the pot on the warm burner while you drop cookies by heaping spoonfuls onto wax paper. Let set and serve.

Steps:

• Combine sugar, milk, and butter in a medium saucepan over medium heat. Stir continuously until mixture comes to a rapid boil. Continue stirring and boil for 1 full minute.
• Remove from the heat and stir in chocolate-hazelnut spread until well incorporated. Stir in oats.
• Drop by teaspoonfuls onto a sheet of waxed paper. Depress the cookies with a fork to achieve desired height. Allow to set for 1 hour before serving.

Steps:

• Line bottom and sides of 8-inch square pan with foil or parchment paper. Spray foil with cooking spray. In large bowl, mix cereal and oats; set aside.
• In large microwavable bowl, microwave cookie butter, honey and brown sugar uncovered on High 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling and slightly thickened.
• Pour over cereal mixture in bowl; stir until evenly coated. Gently stir in chocolate chips. Using buttered back of spoon, press mixture very firmly in pan. Refrigerate about 1 hour or until firm enough to cut.
• For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.

Steps:

• In a saucepan, combine butter, milk, sugar, and cocoa powder and heat over medium heat. Bring to a rolling boil and let boil for one minute. Remove your saucepan from the heat.
• Add Nutella and vanilla to hot mixture and stir until combined. Add oats and stir until completely incorporated.
• Drop by spoonfuls onto baking sheets lined with wax paper. Let cool (or you can eat them all warm and gooey- that's yummy too!).

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
• Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
• Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.