Is your oven in overdrive this week? Mine, too. Not only that but with every passing day, I think of another recipe or see another recipe online that I MUST make before Christmas. From here until Christmas, I only have time to make...and eat...cookies.
To free up your oven, I have a no-bake cookie for you. I love giving (and getting *ahem*) cookie/treat samplers at Christmas. Having a no-bake cookie in the mix is a time and oven saver.
How fun are these little cookies? They're chewy and chocolatey with a little crunch. You might just have all of the ingredients for these in your pantry right now. Hello, cornflakes!
They come together in short order and store beautifully at room temperature.
Nutella Oat Crunch No-Bake Cookies
Chewy and chocolatey with a little bit of crunch, these Nutella No-Bake
Cookies are the perfect addition to a cookie platter or to serve alongside
a cup of coffee.
YIELD: 36 cookies
PREP TIME: 20 minutes
COOK TIME: 5 minutes
DIFFICULTY: easy
3 cups quick-cook oats
3 cups cornflakes
1/2 cup chocolate chips
1 cup Nutella
1 cup light corn syrup
3/4 cup sugar
1/2 teaspoon hazelnut extract (optional)
1/4 teaspoon kosher salt
Fleur de sel (or another flaky sea salt) for sprinkling
Mix the oats, cornflakes, and chocolate chips in a large bowl. Set
aside.
Over medium heat, bring the Nutella, corn syrup, and sugar to a full boil.
Immediately remove from heat and stir in the hazelnut extract and kosher
salt.
Working quickly, pour over the oat/cornflake mixture and stir until
everything is completely coated.
Again, working quickly, dollop the mixture onto waxed paper-lined cookie
sheets. A 2-tablespoon cookie scoop makes for a nice size and rounded
shape. Sprinkle the fleur de sel over the tops of the cookies.
Let the cookies cool and set up for at least 30 minutes before packaging.
Store at room temperature between layers of waxed paper.
