Nutella Oat Crunch No-Bake Cookies

1. 1

   Mix oats, cornflakes, and chocolate chips in a large bowl. Set aside.

2. 2

   Over medium heat, bring Nutella, corn syrup, and sugar to a full boil. Immediately remove from heat and stir in hazelnut extract and kosher salt.

3. 3

   Working quickly, pour over the oat/cornflake mixture and stir until everything is completely coated.

4. 4

   Again, working quickly, dollop mixture onto waxed-paper-lined cookie sheets. A 2-tablespoon cookie scoop makes for a nice size and rounded shape. Sprinkle fleur de sel over the tops of the cookies.

5. 5

   Let the cookies cool and set up for at least 30 minutes before packaging. Store at room temperature between layers of waxed paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.