The husband went back to work this week as animator for the new season of Cartoon Network’s Robot Chicken. Why are they lucky to have him? Well, he took my decadent oatmeal chocolate truffle cookies to work to share with the entire production staff. That’s reason number one. And he will continue to take my cookies to work to share as long as my oven works and they’re smart enough to keep him on the payroll. That’s reason number two.
He’s also a pretty phenomenal animator. That’s reason number three. I might be willing to bump that up to reason number two, but he’ll have to feature my likeness in more of his work before that happens. My effigy hasn’t made a cameo in almost five years!(that’s me in the driver’s seat of the car during Georgie’s Wish below). Recipe follows after the jump:
Oatmeal Chocolate Truffle Cookies
- 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.
Using an electric mixer, 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.