Yields approximately 2 dozen cookies
Ingredients:
- 3 tablespoons butter
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup peanut or hazelnut butter
- 3/4 cup Nutella hazelnut spread (or 1 cup chocolate chips)
- 2 tablespoons hazelnut liqueur, like Frangelico (optional)
- 2 cups rolled oats
Instructions:
- In a medium to large saucepan, melt the butter over medium to medium-low heat
- Add the sugar, milk, and cocoa powder and mix until combined
- Stir in the peanut butter, Nutella, and Frangelico until melted, followed by the oats
- Continue mixing until all of the ingredients are incorporated
- Reduce heat to lowest setting
- Working quickly, use a spring-form ice cream scoop to shape balls of dough and place them on a parchment-lined sheet pan
- Refrigerate for thirty minutes until firm
- Store in an airtight container
From The Kitchen.com
Love,
ALPHA
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