It’s crazy hot here in Utah. So hot you really don’t want to turn on the oven, not even to make a sweet dessert, which, as you know I love to do! How do I still get my sweet fix?… no bake cookies. I’ve experimented with a few recipes but this one is a classic. Who doesn’t love Nutella?!
Last week during our weekly #foodfeed time on twitter, our topic was ‘No-cook food for hotter than hell days.’ This got me thinking about no bake cookies. I’m not sure they were even mentioned during our chat but for some reason by the end, I was inspired to make something sans my oven. I actually was inspired by many things we talked about, a lot of which was raw foods, which you can read more about on our full post about the #foodfeed No-Cook Foods post. If you’re interested in participating in our weekly #foodfeed discussions please chime in any Thursday at 3:15 and follow the hashtag foodfeed. Vanessa and I talk about local food, national trends, and we basically nerd it out about the foods we love.
- 3 tablespoons butter
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup peanut butter
- 3/4 cup Nutella hazelnut spread
- 2 cups rolled oats
- In a medium to large saucepan, melt the butter over medium to medium-low heat. Add the sugar, milk, and cocoa powder and mix until combined. Stir in the peanut butter and Nutella until melted, followed by the oats. Remove from stove. Continue mixing until all of the ingredients are incorporated.
- Working quickly, use a small ice cream scoop to shape balls of dough and place them on a parchment-lined sheet pan. Refrigerate for thirty minutes until firm. Store in an airtight container.
recipe adapted from the kitchn blog