Those of you who are friends with me on Facebook may recall me calling these “the best cookies ever” or “the best cookies I’ve ever made”. While everyone’s tastes are different, I still think these may be the best cookies ever. =) For those of you wondering what Biscoff is, it’s a European cookie. If you’ve ever flown Delta, they give you these cookies as a snack option (reason enough to always fly Delta). Unfortunately, they only give you two small cookies. Bummer, right? I could eat at least 10! They’re a crisp cookie with a cinnamony, caramely flavor. When I found out about Biscoff Spread, of course I had to try some…equally delicious! And then, naturally, I had to make cookies with it, right?? 😉 The spread is made from the cookies, so you can eat this even if you have a nut allergy. You may be able to find Biscoff in your local grocery store (I found the cookies, but not the spread), but if not, it’s worth it to order some online….I promise! (The price goes up and down on amazon, so wait for it to go down and then order some.) Enjoy!
Biscoff Oatmeal Cookies
1 1/2 cups quick or 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, at room temperature
1/2 cup Biscoff Spread
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.
3. In the bowl of a stand mixer, add the butter, Biscoff spread, sugar, and brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla extra and beat until smooth.
4. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Chill the dough 30 minutes in the refrigerator.
5. Form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet.. Bake for 8 to 10 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.
*from Two Peas & Their Pod