This recipe is prepared with the Lock & Lock 3-Piece Color Bowl Set (K36479).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
1/2 cup toasted chopped hazelnuts 2-1/3 cups quick oatmeal 1 (14-oz) can sweetened condensed milk 1-1/4 cup semisweet chocolate chips 1/3 cup chocolate hazelnut spread 1 tsp vanilla extract
Line baking sheets with waxed or parchment paper. Place the oats and chopped toasted hazelnuts in a mixing bowl. Set aside.
Combine the condensed milk and chocolate chips in a saucepan and cook over low heat, stirring constantly, until the chocolate is completely melted. Remove the pan from the heat, add the chocolate hazelnut spread and vanilla, and stir until completely incorporated. Add the oats and chopped hazelnuts to the chocolate mixture and mix until the oats are fully coated with chocolate.
Drop the mixture (2 Tbsp for each cookie) onto the lined baking sheets. Let the cookies set until cooled and hardened.