Cookies for Your Sweetie
Valentine’s Day is quickly approaching as evidenced by the candy displays in our stores. My daughter and I play a game where we guess each other’s favorites, and candy or sweet treats are always on the list. Since Christmas, Lindor Truffles have been her favorite. So, on a recent trip to Target we saw some new seasonal Lindt Lindor Truffles and we were inspired to make a cookie featuring them.
They were Strawberry and Cream truffles, so we started brainstorming possible cookies that could house such an audacious topping. We settled on oatmeal cookies with fresh strawberries. Our thinking was that the oatmeal cookie would be solid and hearty enough to balance out the sweetness of the truffle, and the fresh strawberries would add some nice tang. Boy were we right.
2 sticks of Clover Sweet Cream Salted butter
1 1/2 cups of C&H Dark Brown Sugar
1/2 cup of C&H Granulated Sugar
1 teaspoon of McCormick Pure Vanilla Extract
2 cups of Bob’s Red Mill Whole Wheat Flour
1 teaspoon of Arm & Hammer Baking Soda
1 teaspoon of Morton Iodized Salt
4 cups of Bob’s Red Mill Rolled Oats
2 cups of chopped fresh strawberries
1/2 Lindor Strawberries and Cream truffle per cookie
Brown the 2 sticks of butter and add to a large mixing bowl.
Add the sugars and mix until evenly incorporated.
Add the eggs and vanilla. We recommend cracking the eggs into a separate bowl to avoid eggshells in your dough. Mix eggs into dough until creamy.
Mix dry ingredients separately.
Add the flour, baking soda, salt, and cinnamon mixture to the dough and mix until incorporated.
Add 4 cups of rolled oats.
Add 2 cups of chopped fresh strawberries.
Preheat oven to 350.
Roll dough into cookie-sized balls and place on parchment lined baking sheet.
Bake for 8-10 minutes or until golden brown.
After the cookies cool for a bit, add one half Lindor truffle to center of cookies.