Biscoff Oatmeal Chocolate Chip Cookies

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.

Yield: Yields roughly 2 dozen cookies.

Biscoff Oatmeal Chocolate Chip Cookies

Ingredients:

1/2C butter, softened
1/3C sugar
1/3C brown sugar
1/2C creamy Biscoff spread
1 egg
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1C flour
1C old fashioned oats
3/4C chocolate chips

Directions:

Preheat oven to 350 degrees.

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.