Biscoff Oatmeal Cookies

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A recipe for an oaty cookie made with delicious Biscoff spread.

Source:  Two Peas and Their Pod

Yield:  About 3 dozen cookies, depending on how much raw dough you eat.

It has been a while since I was this excited about a cookie.  Honestly.  I don’t say that lightly, because I have a tendency to get more excited about cookies than I should.  Just check my waistline if you don’t believe me.  I’ve been hearing about Biscoff spread lately, but have never tried it myself.  It’s not available in every store, but my local grocery store had it right by the register, bless them!  The checker engaged me in a conversation about it, which should have been my first clue.  She said she puts it on everything, and I told her I was planning to make cookies, and gave her the link to the recipe.

My husband had never heard of it, and asked me what I was so excited about buying.  I told him that it is a spread, which resembles peanut butter, but without any peanuts.  It appears to be made from wheat, mostly, and oil and brown sugar.  The store checker told me the flavor reminds her of graham crackers.  My first taste reminded me of something else… one of my favorite cookies ever, the Brown Sugar Cookie!  It tastes exactly like they bottled a Brown Sugar Cookie into a spread!  AMAZING.  The kids were equally amazed.

When I mixed up the dough, I started with the butter and sugars, and I had mixed feelings about dishing up all that lovely Biscoff spread.  Part of me wanted to savor it slowly, and not use it for cookies at all.  But another part of me wanted to taste a Biscoff Oatmeal cookie, and that’s the part that won.  I made a mess getting the Biscoff from the jar to the mixer.  I had to lick my fingers.

This recipe requires 30 minutes of chilling.  It does not, however, prohibit me from licking the beater right away.

Nom. Nom. Nom.

I also sampled the dough after about 10 minutes, when I reached in the fridge for a caffeinated beverage.  And after 20 minutes when I returned to the kitchen to preheat the oven.  And when I [tooltip text="I found they baked a little better when slightly flattened first."]finally started baking[/tooltip].  Don’t judge me… you’re going to do the same thing!

Why yes, that is Diet Dr. Pepper next to the cookie dough.

They baked a little better when they were flattened first.

The outcome?  It’s tough for a non-chocolate cookie to impress me, but this one did it beautifully.  It’s a really delicious cookie.  I honestly cannot wait to make it again.

Simple, Elegant, Delicious.

 

Biscoff Oatmeal Cookies
 
Cook time
Total time
 
A simple oatmeal cookie made with wonderful Biscoff spread.
Category: Cookies
Serves: 3 dozen
Ingredients
  • ½ cup butter, softened
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup Biscoff spread
  • 1 egg
  • 1 tsp. vanilla
  • ⅛ tsp. salt
  • ½ tsp. baking soda
  • ¾ tsp. cinnamon
  • ½ cup + 2 T. flour
  • 1½ cups old fashioned oats
Instructions
  1. Whip butter, sugars, and Biscoff.
  2. Add egg and vanilla, and mix well.
  3. Add dry ingredients and mix just until incorporated.
  4. Chill for 30 minutes, before baking 8-10 minutes at 350 degrees.
  5. Remove from baking sheet and allow to cool.

If you enjoy this cookie, you might also enjoy:

Biscoff Cookies from the Cupcake Project

Brown Sugar Cookies from Jen’s Favorite Cookies

Speculoos from Coconut & Lime

 

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  2. [...] Biscoff Oatmeal, because you can’t go wrong with Biscoff [...]

  3. [...] for introducing her and her husband to Biscoff spread. It seems she saw my recipe for Biscoff Oatmeal cookies, which prompted her to make her very first ever purchase of Biscoff. At which point, she was [...]

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