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Oatmeal Cookie Dough Truffle

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Oatmeal Cookie Dough Truffles
(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.
Oatmeal Cookie Dough Truffles have the great taste and texture of fresh oatmeal cookie dough, formed into bite-sized candies dipped in white chocolate.

There are no eggs in this recipe, so these candies are a great choice for the cookie dough lover concerned about consuming raw eggs. If you like nuts, consider adding ½ cup of chopped nuts to the dough to add more flavor and crunch. This recipe yields approximately 42 one-inch truffles.

Ingredients:

  • 1/2 cup (1 stick) butter, softened to room temperature
  • 3/4 cup packed brown sugar
  • 1 can (14 oz) condensed milk
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1 cup rolled oats
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 2/3 cup raisins or dried cranberries
  • 1 lb white chocolate candy coating

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and set aside for now.

2. Using a large stand mixer or a small hand mixer, cream the butter and the sugar together until they are light and fluffy.

3. Add the condensed milk and vanilla and beat until well-mixed, then add the flour, oats, salt, cinnamon and ginger and beat on low until combined. Stir in 1/2 cup of raisins or cranberries. Reserve the remaining raisins or cranberries for decorating the truffles.

4. Using a small scoop or a teaspoon, scoop up small balls of the dough, roll them between your palms to round them, and place them on the prepared baking sheet. Cover the sheet with cling wrap, and refrigerate for one hour, until the truffles are firm enough to dip.

5. When you are ready to dip the truffles, melt the white chocolate coating. Place it in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.

6. Once the coating is melted, use a fork or dipping tools to dunk a truffle in the coating, submerging it completely. Bring it up out of the chocolate and drag the bottom across the lip of the bowl to remove excess chocolate coating. Place it back on the baking sheet and while the chocolate is still wet, top each truffle with a raisin or cranberry. You can also lightly dust each truffle with a sprinkling of cinnamon, if desired.

7. Repeat with the remaining truffle centers and coating. Once all of the truffles have been dipped, place them in the refrigerator to set the chocolate for about 30 minutes. Store the truffles in an airtight container in the refrigerator for up to 2 weeks.

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