Last July I had the pleasure of trying some Biscoff cookie and spread samples. I had never heard of it before then. Delicious is putting it lightly. At first glance you might think this is just another peanut butter spread based on it’s look and consistency (ps – it’s also available in crunchy, just like peanut butter) but is far from it… this delicious spread and it’s cookie counterpart are cinnamon flavored. They contain no nuts, making this a fantastic alternative for those with nut allergies. Both do contain wheat and soy, so please keep that in mind if you are allergic to either of those.

Fast forward to this past month, the first grocery store in my area finally got a shipment of cookies and spread! In fact, I happened to call and inquire about it the very day the shipment was received, so the lady I spoke to wasn’t confused in the slightest…unlike the person I spoke to at my usual store who looked at me like I had seven heads.

I was beyond excited to start baking and experimenting with it. I need to confess, I’ve been holding out on you. I actually made these several weeks ago prior to visiting with family. Trust me, they’re worth the wait. I blended a few of my favorite cookie recipes together to create this one.

It’s a perfect blend of chocolate chip cookies with oatmeal and creamy cinnamon Biscoff spread. Aaaahmazing and extremely hard to resist.

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Biscoff Oatmeal Chocolate Chip Cookies

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: 24
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Ingredients
 

  • 1/2 C unsalted butter, softened
  • 1/3 C granulated sugar
  • 1/3 C light brown sugar
  • 1/2 C creamy Biscoff spread
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 C all purpose flour
  • 1 C old fashioned oats
  • 3/4 C chocolate chips

Instructions
 

  • Preheat oven to 350°F.
  • In a large bowl or stand mixer, cream together butter and sugars.  Add Biscoff spread, mix well. Scrape bowl prior to each new addition or as needed. Add egg and vanilla, mixing just until combined. Mixing on low, add dry ingredients: salt, baking soda, flour and oats. Mix well until all ingredients are blended together. Pour in chocolate chips and mix by hand.
  • Prepare baking sheets with silicone baking mats or parchment paper. Using a medium cookie scoop, scoop dough and space at least 2" apart on your baking sheet. Gently press down to flatten out into a thick disc.
  • Bake for 10-12 minutes or until desired crispness is reached. Let stand on baking sheet for 1-2 minutes before transferring to a cooling rack. Store in an airtight container.

Notes

An original recipe from Baked by Rachel

Nutrition

Calories: 149kcal, Carbohydrates: 18g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 17mg, Sodium: 76mg, Potassium: 42mg, Fiber: 0.5g, Sugar: 11g, Vitamin A: 128IU, Calcium: 11mg, Iron: 0.4mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Dessert
Cuisine: American
Keywords: Cookie