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Nutella No Bake Cookies. Or, Crack for short.

If you’ve managed to escape the scourge on modern life that is Nutella before today, you should stop reading this post right now. Really, walk away. I’ll be posting tomorrow, come back then. Because what I’m about to share is doubly addictive. . . You won’t be able to stop making or eating these things.

Consider this your “Dead Men Tell no Tales” amusement ride warning.

Somehow, until this weekend, I had managed to escape the clutches of Nutella. In part, because I was pretty convinced I wouldn’t like it. I’ve never been a huge fan of hazelnut anything. I figured that out with my first sip of Hazelnut Coffee. Swill! And then confirmed it with my first box of Godiva chocolates. Beautiful boxes, pretty little shapes, and luscious chocolates that are, sadly, mostly filled with hazelnut cream. There must be something wrong with me.

So, when a wave of Nutella freaks entered my social sphere, I gently pointed out with every enthusiastic recommendation, “But, I don’t like Hazelnut.”

“Well, there must be something wrong with you.”

Indeed.

But last week, for some inexplicable reason*, I bought a jar of the stuff. (*I blame Pinterest) IZ gave me that look as he often does when random food items sneak into our cart. Does that happen to you? Odd or exotic food stuffs just wander into your life via the shopping cart? Happens to me all the time.

Clearly, there’s something wrong with me.

And the rest is history. I’ve told twitter and facebook and now I’m telling you, “If you’ve never had Nutella before, you should avoid it like you’d avoid Crack Cocaine.”

As for these cookies? Well, they’ll keep you from eating the jar wholesale by the spoonful. At least until they’re gone!

Nutella No Bake Cookies

3 Tb Butter

1 Tb Cocoa Powder (can omit)

1/2 Cup of Sugar

1/4 Cup of Milk

1/4 Cup Peanut Butter

3/4 Cup of Nutella

2.5 Cups of Rolled Oats

Line a baking sheet with parchment paper. Melt the butter then add the sugar and cocoa in a medium pot over low heat.  Add the milk and then the butters, stir until smooth and a bit bubbly. Turn off heat and mix in the rolled oats.  Using a spoon or cookie scooper, quickly scoop small cookies onto the baking sheet. Place in refrigerator for 30 minutes until firm.

Yeild: My larger cookie scoop made 16 cookies of which I ate more than my fair share.

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