I love oatmeal cookies and I really love Biscoff Spread. I mean, really. Like, almost obsessed.
For Christmas, I received not one, not two, not three, but FOUR jars of Biscoff Spread. FOUR!!!!!
I was beyond excited and starting racking my brain on what to do with it all, besides eating it straight from a spoon.
When I found this recipe for Biscoff Oatmeal Cookies on Two Peas & Their Pod, I knew that I was going to bake these immediately. I love these cookies. They are totally up there with some of my all time favs. So do yourself a favor and go find a jar of Biscoff and bake these cookies!
Biscoff Oatmeal Cookies
Recipe from Two Peas and Their Pod
1 1/2 cups old fashioned oats
1/2 cup + 2 tablespoon all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup butter, room temperature
1/2 cup Biscoff Spread
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, large
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, stir together the oats, flour, baking soda, cinnamon, and salt. Set that aside.
In the bowl of a stand mixer, add the butter, Biscoff Spread, sugar, and brown sugar and beat on medium speed until the mixture is smooth and creamy. Add the egg and vanilla extract and beat again until smooth.
With the mixer speed on low, slowly add the dry ingredients, beating only until combined. Chill the dough for at least 30 minutes in the refrigerator.
Using a cookie scoop or a tablespoon, form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet. Bake for 8-10 minutes or until the cookies are golden and slightly firm around the edges. Let the cookies cool on the baking sheet for around 5 minutes and then transfer them to a wire rack to cool further.
This recipe made around 30 cookies for me.