Pass me a box of chocolate truffles and I’m a happy girl! I don’t even look at the filling chart, just dive right in with excitement on the surprise of each flavor. Ok, maybe I start with the dark chocolate truffle ones first.
I’m definitely a chocoholic and always excited to taste assorted high quality products. Which is why I was overly pumped to partner with Simply Chocolate to create a recipe using their new Simply Chocolate Colossal Truffles and Simply Chocolate Premier Collection designed by an artisan chocolatier.
How else could you get a mixture of fabulous flavors packed into one cookie recipe!! You can pick your favorites or just chop them all up and go for it. Obviously I went for all the chocolate at once. I mean we’re talking truffles of black & white, milk chocolate raspberry, dark chocolate, peanut butter sea salt, milk caramel, and milk chocolate all lovingly stirred into oatmeal cookie batter. Not to mention the premiere flavors of strawberry rhubarb, sea salt peanut butter, mocha cream, hazelnut, and caramel coconut. Do I have your attention yet?
I feel like Willy Wonka in a sea of chocolatey goodness!
Reasons Why you Should Always Keep High Quality Chocolate in your kitchen!!
- You never know when that chocolate craving is going to strike!
- Chocolate goes great with late night movies.
- Premier Chocolate and Chocolate Truffles are budget friendly and a perfect post dinner party treat!
- A flavor for everyone with an assortment of fillings.
- You can make oatmeal cookies with them!! DUH!!!
Tips for Making Chocolate Truffle Oatmeal Cookies:
- Use high quality Simply Chocolate Colossal Truffles and/or Premiere Chocolate created with over 50 years of chocolate experience. (This ain’t your bottom shelf chocolate!)
- Chop your chocolate into quarters. Let that filling ooze all into the batter!!
- Make sure your butter is room temperature, not melted.
- Beat the butter and sugars together first, until smooth and creamy.
- Add each egg in one at a time until incorporated. Scrape that bowl, to make sure nothing gets stuck on the bottom.
- Spoon in your flour at oat mixture slowly while your mixer is on medium low.
- This is a thick batter, so you will need to scrape from paddle with spatula.
- Add your chocolate truffle pieces in and stir with a wooden spoon.
- Cover the mixing bowl with plastic wrap and let chill in the fridge for about 30 minutes.
- Don’t leave it in the fridge for too long or the butter will solidify. (If you accidentally do this, just let your dough sit out on the counter until softened.)
- Use an ice cream scoop to measure out your cookies!!
- Yep, I want a big cookie!!
- Place them two inches apart on the cookie tray.
- Bake for 10-12 minutes. Just until edges are golden brown.
- If they seem a little soft when you first pull them out, don’t worry they will firm as they cool.
- Pour a huge glass of milk, because you will eat several of these suckers.
- Store in an air tight container for 5-6 days. Microwave for about 15-20 seconds before eating them again for that melted chocolate feel.
- Trust me they won’t last more than 2 days!!
- If you have leftover truffles or chocolate, simple place in air tight container and freeze for another batch of cookies later!!
Chocolate Truffle Oatmeal Cookie Recipe is Sponsored by Simply Chocolate. All thoughts and text are my own. Thank you for supporting the companies that help make Two Cups Flour possible.
Chocolate Truffle Oatmeal Cookies
- 2 Cups All Purpose Flour
- 3 Cups Whole Oats
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Cornstarch
- ½ tsp Kosher Salt
- 1 Cup Light Brown Sugar
- ½ Cup Granulated Sugar
- 16 Tbsp Unsalted Butter
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 Cups Chopped Chocolate Truffles
- In a medium bowl whisk together flour, salt, baking soda, cornstarch, and cinnamon.
- Then stir in oats. Set aside.
- In bowl of stand mixer fitted with paddle attachment, beat together butter and sugars.
- Add vanilla, and eggs one at a time. Scrape bottom and sides of bowl as needed.
- Slowly spoon in flour and oats until dough is formed.
- Take a small spatula and scrape dough from paddle.
- Stir in chopped chocolates and chocolate truffles with a wooden spoon.
- Cover bowl with plastic wrap and set in fridge to chill for 30 minutes.
- Preheat Oven to 375 F and line two cookie sheets with parchment paper.
- Using an ice cream scoop or 2 Tbsp Scoop, measure out cookie dough.
- Scoop cookie dough balls and place on baking sheets 2 inches apart.
- Bake on middle rack for 10-12 minutes.
- Let cookies cool on pan for 3-4 minutes, then transfer to cooling rack.
- Eat warm with glass of milk!!