Wednesday, September 8, 2010

Ultimate Oatmeal Cookie Dough Truffles

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!

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.


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  1. i have given you a blog award... no pressure to do anything about it but just wanted to let you know! ;)

  2. I think i love seriously - marry me? ha saving this for sure!

  3. Those look so good! I can't wait to try them.


  4. A-mazing! These look so delicious-- and such a creative idea to boot!

  5. Just came across your blog thru Tatortots and Jello. I think I'll be sticking around for a while! I will be trying these tomorrow!!!

  6. I came across these last night. Read it, got up, went to Target at 10:15 at night and got the ingredients. Made at midnight. Had a luncheon today for 22 people and never had so many compliments. Geez they are ridiculously good. THANK YOU FOR POSTING! will be one of my secret weapons :)

  7. These really are pretty! Giving as gifts sounds like a great idea- I'm excited to try them out! Thanks for posting and sharing details :)

  8. Liz - These look incredible! TFS - I would really like to try these out. I'll be featuring this tomorrow - Stop by and grab a featured button if you like. Thanks for linking up to the Sunday Showcase. I greatly appreciate it. Hope you have a fabulous week. Stephanie Lynn

  9. These are my new addiction for sure, I hope all of you that try them love them as much as I do... well maybe not quite as much cause I made myself a little sick ;) Darcy - I am so glad your luncheon went well and that these were a hit, I love a good late night Target run! Jennifer - about the marriage proposal... after seeing some of your delicious posts I may just say yes ;) JK but seriously that strawberry tart you posted about... YUM