It was a rainy, gloomy afternoon yesterday so the kiddos and I decided to make some cookies. I was leaning towards oatmeal raisin cookies and then I remembered I had a jar of Biscoff in the pantry so Biscoff cookies were a no-brainer. These cookies are insanely delicious and I can't wait to make another batch!
Enjoy!
Biscoff Oatmeal Cookies
Recipe from Two Peas & Their Pod
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 light brown sugar
1 large egg
1/2 teaspoon vanilla extract
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 light brown sugar
1 large egg
1/2 teaspoon vanilla extract
Directions:
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.
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.
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2 comments:
These sound really great. I bet the kids had a blast!
I have a jar of Biscoff in my pantry. I had to buy it then didn't quite know what to do with it. This is my answer. These look yummy. Thanks!
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