No-Bake Chocolate-Hazelnut Oat Cookies

Ingredients

• 2 cups quick-cooking rolled oats
• 1/3 cup finely chopped toasted hazelnuts (filberts)
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup milk
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons butter
• 2 tablespoons chocolate-hazelnut spread
• 1 teaspoon vanilla

Directions

1. In a large bowl stir together oats, hazelnuts, and salt; set aside.
2. In a large saucepan combine sugar, milk, cocoa powder, and butter. Bring to boiling over medium heat, stirring constantly. Stir in chocolate-hazelnut spread and vanilla. Remove from heat. Stir in oat mixture until combined.
3. Shape chocolate mixture into 1-inch balls (if mixture doesn't hold shapes well, let stand a few minutes to firm up). Place balls on a large cookie sheet. Chill about 1 hour or until firm.

Tips: If the chocolate mixture starts to set up as you form the balls, heat the chocolate mixture in the microwave on 100% power (high) for 30 seconds.

TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.