Oatmeal Raisin Cookie Truffles

Ingredients:

• 1/3 cup raisins
• 1/2 cup flour
• 1/2 cup quick-cooking oats
• 1/2 tsp ground cinnamon
• 1/4 tsp baking powder
• 1/4 teaspoon fine salt
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 4 tbsp (60 g) butter at room temperature
• 1 tbsp. yogurt
• 1/2 tsp vanilla extract alcohol-free
• 1 cup crushed toffee
• 2 tbsp. vegetable margarine or coconut oil

Preparation:

1. Line a baking sheet with parchment paper. Soak the raisins in hot water for 5 minutes, then drain.
2. Microwave the flour in a suitable container for 1 minute. Remove and stir well. Microwave for another minute, or until the temperature reaches 180°F (82°C). Sift into a medium bowl, then stir in the oats, cinnamon, baking powder, and salt (see Cook's Note).
3. In a large bowl, beat the brown sugar, granulated sugar, butter, yogurt, and vanilla with a mixer on medium-high speed for about 2 minutes, until combined. Add the flour mixture and mix well on low speed. (If necessary, turn off the mixer and mix by hand.) Fold in the raisins, mixing with a rubber spatula or your hands.
4. Scoop the dough with a tablespoon and form into smooth balls. Place on the prepared baking sheet and refrigerate for about 1 hour to chill.
5. Melt the crushed toffee and margarine in a medium bowl in the microwave. Heat in 30-second intervals, stirring after each addition, until the mixture coats a spoon in an even, thin layer. Dip the chilled dough balls into the glaze and twirl with a fork to coat completely. Remove the truffles one at a time with a fork, letting any excess toffee drip off, and return them to the baking sheet. (If the glaze begins to harden, microwave it for a few seconds.) Refrigerate the truffles for about 1 hour, or until the glaze has set. (The truffles can be refrigerated in an airtight container for up to 5 days.)
   
   

   Chef's note

   
   Heating flour in a microwave to 82°C reduces the risk of possible illnesses associated with eating it raw or without proper heat treatment.