Iced Oatmeal Cookie Dough Bombs 18


Iced Oatmeal Cookie Dough Bombs have all the glory of egg-free oatmeal cookie dough rolled up and covered in white chocolate.

 

Oh and some extra cinnamon sprinkled on top because it’s adorable.

Iced Oatmeal Cookie Dough Bombs...egg-free cookie dough inside! from Cake, Crust, and Sugar Dust

 

 

So this week is the Wisconsin State fair! I’ve been busy working at a wine bar (literally the cutest place at the entire fair) so I haven’t had much time for baking or blogging! I made these iced oatmeal cookie dough bombs a few months ago, and this seems like the perfect time to share them with you.

 

One huge positive about these super fun bombs is the fact that they do not require heating up an oven in the middle of summer!

 

Or should I say the end of summer….I think school is going to be here before I know it!

 

Iced Oatmeal Cookie Dough Bombs...egg-free cookie dough inside! from Cake, Crust, and Sugar Dust

 

It seems like you are pretty big fans of my recipes for different bombs like my S’mores Cheesecake Bombs and my Chocolate Peanut Butter Krispie Bombs, so I had to give you more!

 

Iced oatmeal cookie dough bombs are just as easy as my other bombs.

You are going to combine peanut butter and sweetened condensed milk as the “glue” to hold the oatmeal cookie dough together instead of eggs that would normally bind oatmeal cookies.

Then, stir in quick oats, cinnamon, and brown sugar. Roll the dough into balls, freeze, and then let them take a dip in some melted almond bark.

Top off with a sprinkle of cinnamon and you will have some completely addictive iced oatmeal cookie dough bombs!

 

Iced Oatmeal Cookie Dough Bombs...egg-free cookie dough inside! from Cake, Crust, and Sugar Dust

 

Feel free to store the oatmeal cookie dough bombs in the refrigerator for yourself to snack on, or share with a crowd!

 

I’ll let you decide that after you try one….or a few.

 

Iced Oatmeal Cookie Dough Bombs

Prep Time: 5 minutes

Total Time: 2 hours, 15 minutes

Iced Oatmeal Cookie Dough Bombs

Ingredients

  • 1 can sweetened condensed milk
  • 1/2 cup peanut butter
  • 2 cups quick oats
  • 1/4 cup brown sugar
  • 3 teaspoons cinnamon
  • 10 ounces almond bark

Instructions

  1. In a medium size bowl, use a wooden spoon to stir together the sweetened condensed milk and the peanut butter.
  2. Add oats, cinnamon, and brown sugar. Stir until evenly combined.
  3. Using a teaspoon, scoop a heaping spoonful of dough and form into balls. Place on a parchment paper lined cookie sheet or container, and freeze for about 2 hours or longer if necessary.
  4. Once the dough balls are chilled and firm, melt the white almond bark or white chocolate and dip the cookie dough balls to coat. Place on parchment paper to dry, and sprinkle with cinnamon immediately.
  5. Allow bombs to cool before serving. Store in an airtight container in the refrigerator or in a cool place out of direct sun or heat for about 1 week.
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