I have fallen in love…
with a cookbook!
The Cookie Dough Lover’s Cookbook, from Lindsay Landis (Love and Olive Oil), is awesome! This is a just-released cookbook, and I am so happy that I was able to get my hands on a copy from my local library! For all the recipes that I want to try, I am going to have to buy this book- or the library is never getting theirs back!!
Starting at the beginning of the book, is Lindsay’s recipe for Eggless Chocolate Chip Cookie Dough. Sadly, I did not have any mini chocolate chips, so I decided to adapt the recipe variation for Oatmeal Raisin cookie dough- I left out the raisins and added in cinnamon chips! I also ground up some of the oats for a little smoother texture. Oh, so good!!!
Oatmeal Cinnamon Chip Cookie Dough Truffles
Recipe adapted from The Cookie Dough Lover’s Cookbook
Prep time: 55 minutes (30 minutes active, 25 minutes inactive)
1/2 cup (1 stick) butter, softened
1/4 cup sugar
1/2 cup brown sugar, lightly packed
2 tablespoons half and half (can use milk)
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup flour
3/4 cup quick or old-fashioned oats, divided
1/2 cup mini cinnamon chips
white melting chocolate for dipping
In a small food processor, process 1/2 cup of oats until it is coarsely ground (10-15 seconds). Set aside.
In a large bowl, cream together the butter and sugars. Add in the half and half and vanilla extract and mix well. Stir in the salt, cinnamon, flour, the 1/4 cup of oats and the 1/2 cup of oats from the food processor. Stir until everything is well combined. Add in the cinnamon chips and mix well.
With a small ice cream scoop, scoop the dough onto a wax-paper lined cookie sheet. Freeze these for 10 to 15 minutes, or until they are firm enough to handle. Once the dough scoops are solid, melt your white chocolate according to your favorite method. Roll each scoop into a ball and using a dipping tool, dip each ball into the chocolate. Place back onto the wax paper and let the chocolate set. Enjoy!
Made with love, not calories!