There. Are. No. Words. Ok, maybe I can scrounge up a few words.... enchanting, sweet, astonishing, phenomenal, epic.... all words that describe these Oatmeal Cookie Dough Truffles. I posted last week about edible cookie dough peanut butter cups. The idea of edible cookie dough got my creative juices flowing... what other cookie dough could I make without eggs? What about the ultimate in comfort food, oatmeal cookie dough? Why not? So, I used a great recipe from the Brown Eyed Baker site, replaced the eggs with four tablespoons of milk per egg, mixed it all together and popped it in the freezer. Meanwhile, I melted some pure white chocolate in a double boiler. Once solid, I rolled the cookie dough into balls, dipped the balls in white chocolate, sprinkled with brown sugar, and voila! The perfect fall candy., the hard white chocolate shell crunches beautifully as you bite into the creamy, cinnamon, vanilla flavored dough studded with luscious oats and plump raisins. The sparkling sprinkle of brown sugar on the top pushes these over the edge into absolutely breathtaking. These are quite pretty and would make great little gifts come Christmas time, or any time! Yum! Happy munching!
Wednesday, September 8, 2010
Ultimate Oatmeal Cookie Dough Truffles
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups light brown sugar, packed + 1/4 cup for sprinkling truffles
1/2 cup granulated sugar
7-8 tablespoons milk (enough to achieve doughy consistency)
1 teaspoon vanilla extract
1 3/4 cups flour
1/2 teaspoon salt
2 teaspoons cinnamon
2 cups old-fashioned oats
3/4 cup raisins
1 bag good quality white chocolate chips
Step One (dough)
Recipe Adapted From: Brown Eyed Baker
In a large bowl, mix all ingredients up to the raisins together until well blended. Cover and freeze for at least a half hour (or refrigerate for up to a day).
Step Two (white chocolate covering)
Line a baking sheet with parchment paper. Melt white chocolate chips in a double boiler over low heat (simmering water) until melted, stirring constantly.
Working quickly, carefully spoon chocolate over truffles to coat. Using a small spoon, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed (I got these tips for dipping from a handout on making truffles I found at Whole Foods).
Sprinkle each truffle with about 1/2 teaspoon brown sugar. Refrigerate or freeze until hardened (about one hour). Can be stored in a covered container in refrigerator or freezer.