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
Notes
These balls keep well in the refrigerator for 5-7 days or can be frozen for up to 2-3 months. Enjoy chilled or at room temperature, or directly from frozen for an ice-cream-like texture.
