Oatmeal Cookie Dough Balls

Oatmeal Cookie Dough Balls

No-bake oatmeal cookie dough balls, rolled with raisins and a touch of cinnamon.

Total 45 min Makes 20 cookie dough balls Calories 110/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

These edible cookie dough balls skip the eggs and raising agents, so they're safe to eat straight from the bowl. Oats, brown sugar, and cinnamon give them a chewy, nostalgic flavor, while a quick chill firms them up for easy snacking or lunchbox packing.

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour, heat-treated
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup raisins
  • 1/3 cup mini chocolate chips

Method

  1. Spread the flour on a microwave-safe plate and heat on high in 30-second bursts, stirring between each, until it reaches 165°F, about 90 seconds total. Let cool completely; this eliminates any risk from raw flour.

  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until smooth and creamy.

  3. Mix in the milk, vanilla extract, cinnamon, and salt until fully combined.

  4. Add the cooled heat-treated flour and rolled oats, stirring until a thick, cohesive dough forms.

  5. Fold in the raisins and mini chocolate chips until evenly distributed throughout the dough.

  6. Chill the dough in the refrigerator until firm enough to roll, about 20 minutes.

  7. Scoop the dough into 1-tablespoon portions and roll each between your palms into a smooth ball.

  8. Arrange the cookie dough balls on a parchment-lined plate and refrigerate for at least 10 minutes before serving, or store in an airtight container for up to 1 week.

Rate this recipe

★ 3.9 (1)

Oatmeal Cookie Dough Balls

These edible cookie dough balls skip the eggs and raising agents, so they're safe to eat straight from the bowl. Oats, brown sugar, and cinnamon give them a chewy, nostalgic flavor, while a quick chill firms them up for easy snacking or lunchbox packing.

45 min 20 cookie dough balls 110 cal

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour, heat-treated
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup raisins
  • 1/3 cup mini chocolate chips

Method

  1. 1

    Spread the flour on a microwave-safe plate and heat on high in 30-second bursts, stirring between each, until it reaches 165°F, about 90 seconds total. Let cool completely; this eliminates any risk from raw flour.

  2. 2

    In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until smooth and creamy.

  3. 3

    Mix in the milk, vanilla extract, cinnamon, and salt until fully combined.

  4. 4

    Add the cooled heat-treated flour and rolled oats, stirring until a thick, cohesive dough forms.

  5. 5

    Fold in the raisins and mini chocolate chips until evenly distributed throughout the dough.

  6. 6

    Chill the dough in the refrigerator until firm enough to roll, about 20 minutes.

  7. 7

    Scoop the dough into 1-tablespoon portions and roll each between your palms into a smooth ball.

  8. 8

    Arrange the cookie dough balls on a parchment-lined plate and refrigerate for at least 10 minutes before serving, or store in an airtight container for up to 1 week.