Biscoff Oatmeal Cookies with White Chocolate Chips
As if Friday needs anything to make it better…I made Biscoff Oatmeal Cookies, friends. You are very welcome!
is my new love. Peanut butter can just move on over, slide it to the back of the pantry because there is a new sheriff in town. Just look at this creamy, cinnamon-y, caramel-y goodness that this spread possesses. Tell me you’ve tried it. Tell me you can polish off a jar with a spoon because I know I’m not the only one. Right, guys?
I bought my first jar of Biscoff when I randomly found it last summer at World Market. I had searched all over for it in stores (because I am too cheep to pay for shipping for this kind of thing.) So I snagged it up and it was like gold. I completely savored that first jar because I had no idea when I would find it again. And then, there by the peanut butter, in an aisle in Wal-Mart of all places, there it was. And not only was it Biscoff creamy, there was Biscoff crunchy too! I absolutely took this as a sign from above so I grabbed some and absolutely fell in love all over again.
And you would too because, look at this cookie dough. You guys know I have a thing with cookie dough.
These Biscoff Oatmeal cookies are one for the books, without a doubt. That is, if I don’t eat the jar of Biscoff before they make it into the cookie dough. Eat these cookies this weekend, they will treat you well, I promise.
Biscoff Oatmeal White Chocolate Chip Cookies Recipe
Yield: 3-dozen cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Chewy oatmeal cookies with sweet, caramel-y Biscoff spread and white chocolate chips
1 cup old-fashioned oats
1 cup + 2 Tbs. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 cup (1 stick) butter
1/4 cup + 2 Tbs. Biscoff spread
1 cup brown sugar
1/2 cup granulated sugar
1 egg yolk
2 tsp. vanilla extract
1 heaping cup white chocolate chips
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or a Silpat liner.
Add the butter and Biscoff spread to a large microwave bowl and melt. Set aside to cool.
In a medium bowl, mix oats, flour, baking soda, salt and cinnamon and set aside.
When the butter and peanut butter are cooled completely, mix in the sugars until combined. Add the egg, egg yolk and vanilla and mix well. Add the dry ingredients and mix well.
Drop the dough onto the prepared cookie sheets and bake in the preheated oven for 11-13 minutes. The edges will be just slightly set. The edges will be just browned and the center will be slightly firm but not fully set. Don’t over bake!
Let the cookies cool on the cookie sheet for a few minutes, and then transfer to a cooling rack to cool completely.
If you don't have old-fashioned oats, quick-cooking will work wonderfully; I just prefer the texture of old-fashioned.
Mix in any kind of baking chip instead of the white chocolate, or leave them out altogether.
If you can’t find Biscoff in stores anywhere, you can click here to order it online.