I couldn’t make it through the holidays without sharing a new cookie dough truffle recipe. Ever since my aunt brought chocolate chip cookie dough truffles to my parents’ house for Christmas Eve two years ago I’ve been hooked. In fact, the original ones (which I believe she got from Taste of Home) were so good I could easily remake them year after year without complaint. Except that wouldn’t make for very good blog posts.
So instead I bring you oatmeal cookie dough truffles. Like the original, these taste like a convincing copycat of raw dough, except minus the eggs. But they’re different than the original in that they contain cinnamon, raisins, and oats, like an old fashioned oatmeal cookie. The oats in this version are lightly toasted to bring additional flavor and nuttiness since they won’t (obviously) be baked off in the oven. I also dip them in white chocolate (versus dark or bittersweet) so as to compliment the truffle’s flavors. I drizzled mine with some green Wilton Candy Melts to add a bit of holiday festiveness, but if you could opt for whatever color you prefer.
And should this not satisfy your cookie dough cravings, Jessica of How Sweet It Is recently posted some addicting-sounding Crispy Chocolate Peanut Butter Truffles and Lauren at Healthy Food for Living offers up a healthier version with her Peanut Butter Chocolate Chip Cookie Dough “Truffles” (In case you’re starting your new year’s resolutions early or just prefer a healthier treat.).
Yields about 4-5 1/2 dozen depending on the size made
-1 cup old fashioned oats
-1/2 cup unsalted butter, room temperature
-3/4 cup packed light brown sugar
-1/8 teaspoon salt
-1/2 teaspoon vanilla
-1 1/2 cup all-purpose flour
-Heaping 1/4 teaspoon ground cinnamon
-1 can (14 ounces) sweetened condensed milk
-1/4 cup coarsely chopped raisins
-2 cups chopped white chocolate
-2 tablespoons shortening
-1/8 teaspoon cinnamon
Method:Cook the oats over medium-low heat until lightly toasted. Pulse in a food processor until broken up slightly. Set aside.For the filling, cream butter and brown sugar until light and fluffy. Beat in salt and vanilla.
Combine oats with flour and cinnamon. Gradually add oat mixture, alternately with milk beating well after each addition. Stir in chopped raisins.
Shape into 1 inch balls; place on waxed paper-lined baking sheets. Alternatively, grease and flour small silicone truffle molds and press in cookie dough. Loosely cover and refrigerate for one to two hours or until firm.
Bring a saucepan of water to a simmer over a burner. In a glass bowl combine the white chocolate, shortening. and cinnamon. Place over the saucepan (the water should NOT touch the bottom of the bowl) and stir until chocolate and shortening are melted and well combined. (Alternatively you can place these three ingredients in a microwave safe bowl and microwave at half power for 30 second intervals until melted. You’ll just want to keep an eye on it to ensure the chocolate does not burn.) Dip cookie dough in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. Store any leftovers truffles in the refrigerator or the freezer. Mine have typically kept for a week or more in the fridge and 1 month in the freezer when well wrapped.