Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Line baking sheets with parchment paper.
2. 6658926 Upgrade to a paid membership 69244 to unlock all instructions 45087
3. 5634659 Upgrade to a paid membership 51841 to unlock all instructions 80824
4. 2080043 Upgrade to a paid membership 31371 to unlock all instructions 23600
5. 1490568 Upgrade to a paid membership 98716 to unlock all instructions 46492
6. 7613531 Upgrade to a paid membership 41654 to unlock all instructions 19834
7. 2928281 Upgrade to a paid membership 8487 to unlock all instructions 93376
8. 3243551 Upgrade to a paid membership 57208 to unlock all instructions 26557
9. 4883504 Upgrade to a paid membership 92829 to unlock all instructions 88899
10. 5677262 Upgrade to a paid membership 65606 to unlock all instructions 11034
11. 2383134 Upgrade to a paid membership 65430 to unlock all instructions 77244
12. 6881376 Upgrade to a paid membership 99635 to unlock all instructions 37810

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. 9267066 Upgrade to a paid membership 74387 to unlock all instructions 29213

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Line baking sheets with parchment paper.
2. Whisk flour, cocoa powder, oats, baking soda and baking powder. Set aside.
3. In a separate bowl, cream together butter, hazelnut spread #1, and sugar until light and fluffy.
4. Mix in egg.
5. Slowly add in flour mixture until incorporated.
6. Use 1/2 Tablespoon measuring spoon to roll dough into balls.
7. Place cookies on baking sheets.
8. Flatten with bottom of glass. Sprinkle each with a pinch of sea salt.
9. Bake at 375 for 8 minutes.
10. Allow to cool completely.
11. Spread hazelnut spread #2 between two cookies and sandwich.