I’m about to ruin your diet. You can thank me later.
“Why would I thank you for ruining my diet?” BECAUSE these cookies are amazing and it’s made with Biscoff and that automatically should mean your diet is on hold because Biscoff is one of the most amazing flavors in the world.
Is that enough convincing to get you to stop your diet for a day or two and make these? And then proceed to shove five in your mouth? I thought so. Kewl!
So, not gonna lie, I made these before Christmas. And yes, I’m just now posting it. Why? Well, probably the combination of way too many treats that I had during that time and because I secretly planned it out that I wanted to foil everyone’s New Year’s resolutions. Haha, just kidding. In all honesty, I just never got around to posting it. The post just kept getting more and more delayed and well, here you have it.
This is a great spin off of the regular oatmeal cookies that you usually have. The Biscoff gives it a greater depth of flavor and the oatmeal gives it great texture. It’s not too sweet and it’s not too bland. I think it’s just right. The Biscoff White Chocolate Chip cookies that I made last month were definitely a lot sweeter, which may be a turn off for some people, so if you’re worried about this being overly sweet, don’t fret my friend, because these are just the right amount of sweetness.
Adapted from Two Peas and Their Pod
Biscoff Oatmeal Cookies
Yield: 2 dozen cookies
1 1/2 cups old fashioned oats
1/2 cup all purpose flour plus 2 tbsp.
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/8 tsp. salt
1/2 cup of unsalted butter, room temperature
1/2 cup Biscoff spread
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 tsp. vanilla extract
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk together the oats, flour, baking soda, ground cinnamon, and salt. Set aside.
- In the bowl of a stand mixer, add the butter, Biscoff spread, sugar, and brown sugar. Beat until smooth and creamy. Add in the egg and vanilla extract. Mix until well combined.
- Slowly add in the dry ingredients and mixing until just combined. Chill dough in the refrigerator for a least 30 minutes.
- Using a medium cookie scoop, drop the dough onto the prepared baking sheets, 2 inches apart.
- Bake for 8-10 minutes or until cookies are golden. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire cooling rack to cool completely.
- Store in an airtight container.
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