Oatmeal Chocolate Truffle Cookies

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).

Instructions:

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 :)

Thank you for the visit!