No Bake Salted Caramel Hazelnut Cookies {A New Addiction}

Chocolate Peanut Butter No Bake Cookies are on the top of my favorite cookie list.

No bake cookies can be tricky to make and several people have a hard time making them.

The key to making successful no bake cookies, is to boil the mixture for the perfect amount of time. Boiling the mixture too long and the cookies can become hard and crumbly. Not boiling them long enough and the cookies won't set up. I have found that boiling the sugar mixture for exactly 1 1/2 minutes usually does the trick.

Weather can also play a role in your cookies setting up. Make sure it's a dry day and not a humid one, because these cookies don't take a liking to humidity. Chocolate no bake cookies are a lot like making candy and are very sensitive to humidity. 

In a medium sized sauce pan over medium high heat add butter, sugar, cocoa powder or chocolate squares, milk and salt.  Stir until butter is melted and ingredients are incorporated. Bring to a full rolling boil, and boil for 1 1/2 minutes, stirring constantly (I use a wire whisk).

Remove from heat and using a wooden spoon stir in chocolate salted caramel hazelnut spread, vanilla and oatmeal, mix well. Working quickly before the mixture cools scoop by tablespoons onto wax paper or foil. Let cool completely then remove once the cookies have set up.  

No Bake Salted Caramel Hazelnut Cookies 
courtesey of {mommyskitchen.net}

2 - cups granulated sugar
2  - tablespoons unsweetened cocoa powder  
1/2 - cup butter
1/2 - cup whole milk
1/8 - teaspoon salt
1/2 - cup Jif Salted Caramel Hazelnut Spread 
2 - cups old fashioned oats
1 - teaspoon vanilla extract

In a medium sized sauce pan over medium high heat add butter, sugar, cocoa powder or chocolate squares, milk and salt. 
 

Stir until butter is melted and ingredients are incorporated. Bring to a full rolling boil, and boil for 1 1/2 minutes, stirring constantly (I used a wire whisk).

Remove from heat and using a wooden spoon stir in chocolate hazelnut spread, vanilla and oatmeal, mix well. Working quickly before the mixture cools scoop by tablespoons onto wax paper or foil.  

Let cool completely then remove once the cookies have set up.  

Recipe yields: about 24 cookies

Cook's Note: The cookies get their shiny gloss from not touching or disturbing the cookies once you have dropped them on wax or foil. Also 2 - (1 oz) squares unsweetened Bakers chocolate can be substituted for unsweetened cocoa powder.