123 Oreo Truffles

1-2-3 Oreo Truffles

Super simple. Super delicious. Super popular.  You will be a rockstar.

Ingredients
8oz low fat block of cream cheese @ room temp
15.5 oz pkg of Oreo cookies
20 oz of chocolate almond bark

Method
Throw cookies in a food processor and blend until fine.  Dump in bowl.  Measure out 1/4 cup of cookie crumbs and reserve.

Mix in cream cheese and mix until fully incorporated. The mixture will look at like black ball of dough.

Line a baking sheet with wax paper.  Roll dough into 28 balls and lay on baking sheet.  Place in freezer for 30 minutes.

Meanwhile, place chocolate almond bark in a microwave safe bowl. Microwave in 30 second intervals--mixing in between--until smooth and glossy.

Remove oreo balls from freezer.  Using a toothpick, pick up (stab the ball) and dip into the chocolate. Using another toothpick, carefully slide truffle on to the baking sheet. 

Repeat with the remaining truffles. Every 5 or so, sprinkle with reserved oreo crumbs.  Let stand until chocolate sets.  

Enjoy!

Serves 28

Other Information
WW 5pt+

Legal
Oreo balls
Photos are mine, so don't be a thief.

Oatmeal Raisin Chocolate Chunk Cookies

Oatmeal Raisin Double Chocolate Chunk Cookies

"Me want cookie! Me eat cookie!" Sounds about right for this recipe! I've lightened up & combined two classic cookies to make a delicious, MOIST, combination.  My Dad keeps requesting these, and I'm sure your family will too!

Ingredients:
1/2 cup light butter
1/4 cup white sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
1 cup all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 cup dark chocolate chips
1/4 cup milk chocolate chips
1/2 cup raisins
1 1/2 cup rolled oats

Method:
Preheat oven to 375.  Grease 2 baking sheets with cooking spray (i.e., PAM).

In a medium mixing bowl, cream together butter, white sugar, and brown sugar. Once combined, mix in the egg and vanilla.

Add flour, baking soda, and cinnamon.  Slowly incorporate into the wet mixture. 

Mix in oats, raisins, and the chocolate chips (dark & milk). 

Using a dinner spoon, place rounded balls of dough on the baking sheets--about 8-10 on each sheet.  Repeat until you run out of dough.

Bake for 10 minutes, until golden around the edges.  They stay fresh for about a week and half...but let's get real---they won't last that long!

Enjoy & don't forget the milk!

Makes 20 cookies

WW Information
each cookie is 4pt+

Legal:
Based off of this recipe for Soft Oatmeal Cookies
C is for Cookie image
All other photos are mine, so don't be a thief.