I have been ogling the sweet, sweet Biscoff treats of every other food blogger ever, and have been cursing the stores in Canada for not selling it.
But then, I went to Hawaii in August, and found Biscoff spread everywhere. Well, there they were, and I would never forgive myself if I didn't pack my suitcase with some jars to take back home with me.
I know what you're thinking. "August was months ago, how is it this is your only Biscoff spread recipe?"
Well my friends, I must say that I am a disappointment. I forgot about this in the back of my shelf! It's almost as bad as forgetting a jar of Nutella and finding it only days before its expiry date.
Except for it's way worse because I was so gosh darned excited for this!!
Since oatmeal cookies are my thang (sorry), I needed to make some spectacular Biscoff oatmeal cookies. But since I didn't want to waste this precious jar, I decided to look up recipes of cookies that had two requirements:
One: it didn't use up much Biscoff spread. I want to make as many baked treats as I can with this one jar I brought back with me, and
Two: it had everything I had in my pantry because I wanted to make these cookies ohmygod right now. I have waited too long for this.
I can't even begin to tell you how hard it is not to eat Biscoff spread straight out of the jar. Because it is just that good. Even though these cookies only get a slight hint of Biscoff flavor, it adds a different, more awesome dimension to the tried and true classic that is an oatmeal cookie.
So what basically happened with these cookies is that people ground up Biscoff cookies to make a spread, and I put it in a recipe so that it will become cookies again. How trippy is that? Sounds like it must be good.
Biscoff Oatmeal Cookies
What you'll need:
- 1 1/2 cups old fashioned oats
- 1/2 cup all-purpose flour, plus 2 tablespoons of flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup Biscoff Spread
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a medium bowl, mix together the oats, flour, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter, Biscoff spread, sugar, and brown sugar until smooth and creamy. Add the egg and vanilla extract and beat until smooth.
- Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Chill the dough 30 minutes in the refrigerator.
- Preheat the oven to 350˚F.
- Form the cookie dough into balls, and place them 2 inches apart on the baking sheet. Bake for around 8-10 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.