No Bake Salted Caramel Hazelnut Cookies {A New Addiction}

Chocolate Peanut Butter No Bake Cookies are on the top of my favorite cookie list. I'm a bit of a Cookie Monster, so I try not to make cookies too often, but no bake cookies are always hard to resist. No bake cookies are an old fashioned recipe, and probably why I love them so much. They're made with pantry staple ingredients that I always have on hand.

Awhile back I received a jar of the new Jif Salted Caramel Hazel Nut Spread in the mail. It's  been sitting in my pantry for about a month now, and I haven't even opened it (I know hard to believe).  Well a couple days ago my daughter opened it and ever since then we haven't been able to keep our spoons out of it.

We almost polished off the whole jar before I thought about using it to make these tasty cookies. As soon as I got my first taste I knew instantly that this salted caramel spread would make the best no bake cookie. 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 dry and crumbly. If you don'tboil them long enough the cookies won't set up. I have found that boiling the sugar mixture for exactly 1 minute and 15 seconds seems to be the happy spot.

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. 

Now that I have discovered no bake cookies with salted caramel there's no looking back! In fact I need to pick up a jar when I head to the grocery store, because it's due time for another batch. Let's get started and make some cookies!

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 the mixture to a full rolling boil.  Reduce heat to medium high and continue with a light - medium boil for 1 minute and 15 seconds, stirring constantly.

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
{mommyskitchen.net}

2 - cups granulated sugar
2  - tablespoons unsweetened cocoa powder  
1/2 - cup butter
1/2 - cup whole or evaporated 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 the mixture to a full rolling boil.  Reduce heat to medium and continue with a light - medium boil for 1 minute and 15 seconds, stirring constantly. 

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.

Need more recipe ideas? Check out the Recipe Index by Mommy’s Kitchen.