No Bake Chocolate-Hazelnut Oatmeal Refrigerator Cookies


2 cups granulated sugar
6 tablespoons unsweetened cocoa powder
1/2 cup blue bonnet 65% extra-light vegetable oil spread
1/2 cup whole milk
3 cups rolled oats, uncooked
1 cup chopped hazelnuts
2/3 cup chocolate hazelnut spread (such as Nutella)
1 teaspoon vanilla


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