Oatmeal Raisin Cookie Truffles
Votes: 1
Time: 2 hours 35 minutes
Complexity: easily
Quantity: 18 pcs.
Complexity: easily
Quantity: 18 pcs.
Enjoy your favorite oatmeal truffle cookies! Our eggless oatmeal and raisin cookie dough is topped with a butterscotch glaze. It's a perfect combination—imagine the flavors of fall and Thanksgiving all wrapped up in one bite.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup raisins
- 1/2 cup flour
- 1/2 cup quick-cooking oats
- 1/2 tsp ground cinnamon
- 1/4 tsp baking powder
- 1/4 teaspoon fine salt
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 4 tbsp (60 g) butter at room temperature
- 1 tbsp. yogurt
- 1/2 tsp vanilla extract alcohol-free
- 1 cup crushed toffee
- 2 tbsp. vegetable margarine or coconut oil
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Cooking the dish according to the recipe:
- Line a baking sheet with parchment paper. Soak the raisins in hot water for 5 minutes, then drain.
- Microwave the flour in a suitable container for 1 minute. Remove and stir well. Microwave for another minute, or until the temperature reaches 180°F (82°C). Sift into a medium bowl, then stir in the oats, cinnamon, baking powder, and salt (see Cook's Note).
- In a large bowl, beat the brown sugar, granulated sugar, butter, yogurt, and vanilla with a mixer on medium-high speed for about 2 minutes, until combined. Add the flour mixture and mix well on low speed. (If necessary, turn off the mixer and mix by hand.) Fold in the raisins, mixing with a rubber spatula or your hands.
- Scoop the dough with a tablespoon and form into smooth balls. Place on the prepared baking sheet and refrigerate for about 1 hour to chill.
- Melt the crushed toffee and margarine in a medium bowl in the microwave. Heat in 30-second intervals, stirring after each addition, until the mixture coats a spoon in an even, thin layer. Dip the chilled dough balls into the glaze and twirl with a fork to coat completely. Remove the truffles one at a time with a fork, letting any excess toffee drip off, and return them to the baking sheet. (If the glaze begins to harden, microwave it for a few seconds.) Refrigerate the truffles for about 1 hour, or until the glaze has set. (The truffles can be refrigerated in an airtight container for up to 5 days.)
Chef's note
Heating flour in a microwave to 82°C reduces the risk of possible illnesses associated with eating it raw or without proper heat treatment.
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