No Bake Chocolate-Hazelnut Oatmeal Refrigerator Cookies

Made This Recipe? Add Your Photo

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

These were another winner from the "Search For The Ultimate Oatmeal Cookie" Recipe Contest by Quaker, and I found this recipe online. I made them last night, along with the other oatmeal cookies I've posted, and loved them! They're no bake and use Nutella (or another similar spread; I used Nutella), which I love! The recipe was formulated by Patricia Garvin. (Cooking time is really cooling time)

Ingredients Nutrition

  • 473.18 ml granulated sugar
  • 88.74 ml unsweetened cocoa powder
  • 118.29 ml blue bonnet 65% extra-light vegetable oil spread
  • 118.29 ml whole milk
  • 709.77 ml rolled oats, uncooked
  • 236.59 ml chopped hazelnuts
  • 158.51 ml chocolate hazelnut spread (such as Nutella)
  • 4.92 ml vanilla


  1. Line 3 cookie sheets with waxed paper; set aside.
  2. In large saucepan, combine sugar, cocoa powder, spread and milk.
  3. Cook and stir over medium heat until mixture comes to a full boil.
  4. Continue boiling 1 minute without stirring. Remove pan from heat.
  5. Immediately add remaining ingredients; mix well.
  6. Working quickly, drop mixture by rounded measuring tablespoonfuls onto cookie sheets. Refrigerate until well chilled.
  7. Transfer to airtight containers, separating layers with waxed paper.
  8. Store in refrigerator and refrigerate for 3-4 hours or until serving.