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Oatmeal-Raisin Cookie Dough Truffles

Use a little bit of this eggless cookie dough to boost your ice cream, milkshake, cinnamon toast-or make a cookie sandwich.

  • Preparation Time10 mins
  • Serves4
  • DifficultyEasy
1/3 cup raisins
1/2 cup plain flour
1/2 cup quick-cooking oats
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/3 cup packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
1 tablespoon Greek yoghurt
1/2 teaspoon non-alcohol vanilla extract

Soak the raisins in hot water for 5 minutes and then drain.

Whisk the flour, oats, cinnamon, baking powder and salt together in a medium bowl and set aside.

Beat the light brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour-oat mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Fold in the raisins with a rubber spatula or mix them in with your hands.

Refrigerate in an airtight container for up to 5 days.

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Cook's Note: The dough can also be baked. Roll tablespoons of the dough into balls. Space out evenly on a parchment-lined baking sheet and bake at 350 degrees F until the edges and bottoms are golden brown, 12 to 14 minutes.

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