Biscoff Oatmeal Cookies
If you’re one of those people that haven’t tried Biscoff spread yet, now is definitely the time! Never heard of Biscoff spread before? Well, unfortunately you’re not alone. A few years ago it was only sold in specialty stores or online. Now you can find it in many grocery stores around the country. Since Biscoff spread was nowhere to be found in Peoria, I had been buying jars from Trader Joe’s whenever I would make it back to Columbus, Ohio. The other day while walking through my local grocery store I spotted some! I was so excited that ended up buying a few jars. As soon as I got home I opened up the jar and ate at least 2 spoonfuls! The spread is smooth and creamy, with a deep brown sugar, butter and spice flavor to it (it’s actually made of speculoos cookies). If you’re able to resist eating it by the spoonful, then you need to share your secret! I have no self control!
I have had these cookies bookmarked to make for quite a long time, but never got around to making them since we would devour the jar before it could even make it into the cookies! Oops! But now since I know my local grocery store sells it, bring on the biscoff recipes! These cookies are unbelievable! Crispy edges and chewy centers with a deep brown sugar and spice flavor. You need these cookies in your life…trust me!
Biscoff Oatmeal Cookies
Yield: 2 1/2 dozen cookies
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 30 minutes
1 1/2 cups old fashioned oats
1/2 cup all-purpose flour, plus 2 tablespoons of flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter, softened
1/2 cup Biscoff Spread
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
Preheat the oven to 35o°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat togeteher the butter, Biscoff spread, sugar, and brown sugar until smooth and creamy, about 2 minutes. Add the egg and vanilla extract and beat until combined.
Reduce speed to low and add flour mixture, beat until just combined.
Drop by rounded tablespoons on prepared baking sheets, spacing cookies 2 inches apart. Bake for 8 to 10 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 3 minutes and then remove with a spatula onto a cooling rack.
Source: adapted from Two Pea's & Their Pod
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