My obsession with biscoff spread has struck once again. If you don’t already know, I love this stuff! You must go on Amazon and buy yourself a jar right now, maybe 2, okay 3.
I tell you to order it on Amazon, because it is highly doubtful you will find it in your local grocery store. Once you have received your jars of this delicious spread. If you haven’t already eaten the entire jar with a spoon, make these cookies! They are absolutely delicious! Biscoff spread kinda has the consistency of peanut butter, but tastes better in my opinion. And this is coming from a person who is in love with peanut butter. It is made from ground up biscoff cookies, which can be found on delta flights. If you ever fly with them make sure you get these cookies. yummyyyyy!! I just can’t get enough of this stuff!
On to the recipe! Now the original recipe I had found was similar to this one. I just changed a few ingredients because my pantry did not have everything I was looking for. It called for light brown sugar, but I used dark. Which turned out perfect. I also didn’t have old fashioned oats, I only had the quick cook. Next time I think I will try it with the old fashioned though. With the quick cook the oats were really soft, which made for a really chewy cookie.
Everyone I gave these cookies to loved them. These are not an overly sweet cookie, but if you would like it a little more sweet try adding white chocolate chips. MMMMMMMM now I want to go bake more cookies 🙂
Biscoff Oatmeal Cookies
- 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, at room temperature
- 1/2 cup Biscoff Spread
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.
3. In the bowl of a stand mixer, add the butter, Biscoff spread, sugar, and brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla extra and beat until smooth.
4. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Chill the dough 30 minutes in the refrigerator.
5. Form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet.. 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 5 minutes and then remove with a spatula onto a cooling rack.