This is another recipe from my No-Bake Cookies cookbook. This one is a little trickier because the cookie mixture dries and hardens quickly, so once you stir in the oats you need to move fast to get the cookies out. The easiest thing to do is pre-measure the hazelnut spread and oats before you stir them in so you can move fast once you remove the saucepan from heat. Stir the oats in two batches, making sure the first half is coated before you dump in the second half.
1/2 cup (1 stick) unsalted butter, softened
2 oz unsweetened baking chocolate, chopped
1 3/4 cup sugar
1/3 milk
1/2 cup chocolate hazelnut spread (such as Nutella)
1 tsp vanilla extract
3 cups quick oats
Line cookie sheets with waxed paper.
In a large saucepan, combine butter, unsweetened chocolate, sugar, and milk, stirring constantly until melted and smooth. Continue stirring and bring to a full, rolling boil. Remove pan from heat.
Stir in hazelnut spread and vanilla, stirring until hazelnut spread is melted. Quickly stir in oats, coating well.
Working quickly, drop the mixture by tablespoonfuls onto lined cookie sheets. Allow to cool about 30 minutes until cookies are firm. Store tightly covered between sheets of waxed paper.
