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Chocolate-Hazelnut Oatmeal Refrigerator Cookies

2 cups granulated sugar
6 tablespoons unsweetened cocoa powder
1/2 cup Blue Bonnet® 65% vegetable oil spread
1/2 cup whole milk
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup chopped hazelnuts
2/3 cup chocolate-hazelnut spread
1 teaspoon vanilla extract

1. Line 3 cookie sheets with waxed paper and set aside.
2. 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.
3. Remove pan from heat. Immediately add remaining ingredients; mix well.
4. Working quickly, drop mixture by rounded measuring tablespoonfuls onto cookie sheets.
5. Refrigerate until well chilled. Transfer to airtight containers, separating layers with waxed paper. Store in refrigerator.

Makes about 6 dozen cookies.

NUTRITION INFORMATION: 2 cookies. Calories 140, Calories From Fat 50, Total Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 30mg, Total Carbohydrates 20g, Dietary Fiber 2g, Protein 2g.

Note: For testing purposes, Nutella® chocolate-hazelnut spread was used.

Recipe provided courtesy of The Quaker Oats Company.