You will need:
- 3 cups old-fashioned rolled oats (not quick-cooking)
- 2 cups all-purpose flour, (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed lilght-brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups chocolate truffles, roughly chopped (if truffles aren’t handy or you’re looking to economize this recipe a bit, you can substitute with dark chocolate or even milk chocolate, but allow them to exist in larger chunks (between twice and three times the size of a regular chocolate chip).
Preheat oven to 350 degrees. If you have a food processor, grind the 3 cups of oats into a fine powder. If not, don’t worry, you can skip this step.
In a medium bowl, whisk together oats, flour, baking soda, baking powder and salt; set aside.
Beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add eggs and vanilla; beat until combined.
Gradually add oat mixture; beat just until combined. Add chocolate truffles or chunks and mix well.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
If you have sweet tooth, this recipe is for you, trust me :)
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