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Oatmeal Chocolate Chip Cookie Truffles

  • Prep 10 min
  • Total 1 hr 15 min
  • Servings 24

So-easy holiday dessert idea! Serve guests these mini-bites for an shareable sweet. MORE + LESS -

Inspired Taste
October 24, 2011

Ingredients

1
package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated oatmeal chocolate chip cookies
1
bag (12 oz) semisweet chocolate chips (2 cups)
2
tablespoons quick-cooking or old-fashioned oats

Steps

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  • 1
    Heat oven to 350°F. Remove cookie dough rounds from tray; place 2 inches apart on 2 ungreased cookie sheets.
  • 2
    Bake 12 to 18 minutes or until golden brown. Cool on cookie sheets 5 minutes. Roll each cookie into a ball; place on cooling rack. Cool completely, about 30 minutes. Meanwhile, line cookie sheet with waxed paper; set aside.
  • 3
    In 1-quart heavy saucepan, heat chocolate chips over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat.
  • 4
    Dip cooled cookie balls, one at a time, into melted chocolate; place onto waxed-paper lined cookie sheet. Immediately place a few oats on top of each coated cookie ball. If necessary, reheat chocolate dipping mixture. Refrigerate truffles about 10 minutes or until coating is set.

Expert Tips

  • For an added touch, drizzle with some melted white chocolate.
  • Keep these in a cool place until serving; the chocolate shell will melt if in a hot environment.

Nutrition Information

No nutrition information available for this recipe

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