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Nutella Oat Crunch No-Bake Cookies
Mix oats, cornflakes, and chocolate chips in a large bowl. Set aside.
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.
Working quickly, pour over the oat/cornflake mixture and stir until everything is completely coated.
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.
Let the cookies cool and set up for at least 30 minutes before packaging. Store at room temperature between layers of waxed paper.
