Oatmeal Cookie Truffles
½ cup butter, softened
½ cup packed brown sugar
¼ cup granulated sugar
3-4 tablespoons milk (start with 3, add an additional tablespoon if needed)
½ teaspoon vanilla
¾ cup flour
½ teaspoon cinnamon
¼ teaspoon salt
1 ½ cups oats
1 package chocolate chips (I used milk chocolate)
Cream together butter and sugars until creamy. Add milk and vanilla, beat well. Add flour, cinnamon, and salt. Mix well. Stir in oats.
Scoop into even sized drops and roll into balls onto a parchment or wax paper lined cookie sheet. Chill for about a half hour. Meanwhile, melt half of your chocolate chips. (I used the microwave. Heat on 50% power in 30 second increments, stirring each time.) You only want to do half the chocolate at a time in case it seizes up. Chocolate can be tricky and sometimes (whether it’s from being in the refrigerator or just because of the ingredients in the dough) it can get clumpy and become unusable during dipping (this is often due to water getting in the chocolate). I prefer to do half the chocolate at a time so I don’t ruin all my chocolate if this happens.
Dip the oatmeal cookie balls in the chocolate and place on the cookie sheet. Chill in the refrigerator until hardened.
Try not to eat them all at once. :)
Source: Oatmeal cookie recipe adapted from Quaker
Recipe printed from CrazyforCrust.com