Oatmeal Cookie Dough Balls are the perfect no-bake treat for satisfying your sweet cravings with the familiar, comforting taste of homemade cookie dough. This recipe is incredibly useful for busy home cooks and dessert lovers looking for a quick, delicious, and allergy-friendly option.
Key Ingredients for Oatmeal Cookie Dough Balls:
- 1 cup rolled oats (old-fashioned oats are best for texture)
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup milk (or dairy-free alternative)
- 1/2 cup all-purpose flour, heat-treated (see notes)
- Optional: 1/2 cup chocolate chips, mini chocolate chips, or sprinkles for rolling
How to Make Oatmeal Cookie Dough Balls:
Whip up these delightful Oatmeal Cookie Dough Balls in under 20 minutes for a truly satisfying treat. Their simplicity, rich texture, and customizable toppings make them an absolute winner for any occasion. Get ready to impress yourself and your loved ones with these no-bake wonders!
Step-by-Step Instructions:
- Prepare Your Oats and Flour: If you’re using a food processor, pulse the rolled oats a few times until they are slightly broken down but still have some texture. If not, you can proceed with whole rolled oats. To heat-treat your flour, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave it in a microwave-safe bowl in 30-second intervals until it reaches 165°F (74°C) on an instant-read thermometer. This step is crucial for food safety when consuming raw flour. Let the flour cool completely.
- Cream the Butter and Sugars: In a medium bowl, beat the softened butter with the packed light brown sugar and granulated sugar until light and fluffy. A hand mixer or a stand mixer with the paddle attachment works best for this. Ensure the butter is at room temperature, not melted, for the best creaming results.
- Incorporate Wet Ingredients: Stir in the vanilla extract and salt until well combined with the butter and sugar mixture. Then, gradually add the milk, mixing until just incorporated. The mixture might look a little wet at this stage, which is perfectly normal.
- Add Dry Ingredients: Gradually add the heat-treated all-purpose flour and the prepared rolled oats to the wet mixture. Mix on low speed or stir with a spatula until everything is just combined and a thick, cookie dough-like consistency forms. Be careful not to overmix, as this can make the balls tough.
- Check Consistency and Roll: The dough should be firm enough to roll into balls. If it seems too wet, you can add an extra tablespoon of flour or oats, a little at a time, until the desired texture is achieved. If it’s too dry, add another teaspoon of milk. Scoop out tablespoon-sized portions of the dough.
- Form the Balls: Roll each portion of dough between your palms to form smooth, compact balls. Aim for uniform size so they bake (or rather, set) evenly if you decide to refrigerate them.
- Optional: Coat and Chill: If you desire, you can roll the Oatmeal Cookie Dough Balls in optional coatings like mini chocolate chips, sprinkles, or chopped nuts for added flavor and visual appeal. Place the formed balls on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to allow them to firm up. This step is highly recommended for the best texture and taste.
Why You’ll Love This Oatmeal Cookie Dough Balls:
You’ll adore these Oatmeal Cookie Dough Balls for their incredible resemblance to classic homemade cookie dough, but without the baking! The satisfying chewiness of the oats combined with the sweet, rich flavor of brown sugar and butter creates a truly delightful experience in every bite, similar to the joyous anticipation of licking the spoon after making traditional cookies. Plus, the cost-saving benefit of whipping up a batch at home means you can enjoy this indulgent treat guilt-free, avoiding the higher prices of store-bought alternatives.
The versatility of these Oatmeal Cookie Dough Balls is another standout feature; you can easily customize them with your favorite additions like dark chocolate chips, white chocolate, or even a sprinkle of cinnamon for a warm spice note. Making these from scratch offers a deeply personal touch and guarantees freshness and quality, making them perfect for last-minute gatherings or a personal pick-me-up. Don’t wait – gather your ingredients and experience the simple, pure joy of these edible cookie dough delights today!
Storing and Reheating Tips:
Storing:
- Refrigeration: For optimal freshness and texture, store your Oatmeal Cookie Dough Balls in an airtight container in the refrigerator. They will keep well for up to 5-7 days.
- Freezing: If you wish to store them for longer, place the rolled balls on a parchment-lined tray and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe airtight container or a resealable freezer bag. They can be kept in the freezer for up to 2-3 months.
Reheating/Enjoying From Frozen:
- No Reheating Needed: These are best enjoyed chilled or at room temperature. If frozen, simply let them thaw on the counter for about 15-30 minutes before enjoying.
- From Frozen: You can also enjoy them directly from frozen for a firmer, almost ice-cream-like texture, which can be a delightful treat on a warm day.
Final Thoughts:
These Oatmeal Cookie Dough Balls are a delightful, no-bake shortcut to pure cookie dough bliss! They offer a simple, incredibly satisfying way to enjoy a classic flavor without any fuss. Give them a try; you’ll be amazed at how easy and rewarding it is to make this irresistible treat yourself!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Oatmeal Cookie Dough Balls
Ingredients
Equipment
Method
- If you’re using a food processor, pulse the rolled oats a few times until they are slightly broken down but still have some texture. If not, you can proceed with whole rolled oats.To heat-treat your flour, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave it in a microwave-safe bowl in 30-second intervals until it reaches 165°F (74°C) on an instant-read thermometer. This step is crucial for food safety when consuming raw flour. Let the flour cool completely.1 cup rolled oats, 1/2 cup all-purpose flour
- In a medium bowl, beat the softened butter with the packed light brown sugar and granulated sugar until light and fluffy. A hand mixer or a stand mixer with the paddle attachment works best for this. Ensure the butter is at room temperature, not melted, for the best creaming results.1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar
- Stir in the vanilla extract and salt until well combined with the butter and sugar mixture. Then, gradually add the milk, mixing until just incorporated. The mixture might look a little wet at this stage, which is perfectly normal.1 teaspoon vanilla extract, 1/2 teaspoon salt, 1/4 cup milk
- Gradually add the heat-treated all-purpose flour and the prepared rolled oats to the wet mixture. Mix on low speed or stir with a spatula until everything is just combined and a thick, cookie dough-like consistency forms. Be careful not to overmix, as this can make the balls tough.1/2 cup all-purpose flour, 1 cup rolled oats
- The dough should be firm enough to roll into balls. If it seems too wet, you can add an extra tablespoon of flour or oats, a little at a time, until the desired texture is achieved. If it’s too dry, add another teaspoon of milk.
- Scoop out tablespoon-sized portions of the dough. Roll each portion of dough between your palms to form smooth, compact balls. Aim for uniform size so they bake (or rather, set) evenly if you decide to refrigerate them.
- If you desire, you can roll the Oatmeal Cookie Dough Balls in optional coatings like mini chocolate chips, sprinkles, or chopped nuts for added flavor and visual appeal. Place the formed balls on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to allow them to firm up. This step is highly recommended for the best texture and taste.1/2 cup chocolate chips, mini chocolate chips, or sprinkles