Oatmeal cookies are one of the staples in every bakers kitchen but did you know you can elevate it by adding a little cookie butter? Biscoff spread lends an amazing caramel taste to an already delicious cookie and makes it the perfect thing to have on hand to wow guests or wow your honey!
Check out the YouTube video on how to make them in your kitchen! Don’t forget to check the description for tools needed like bowls, cookie sheets, etc and for those not in the US, a website is listed where the conversions have been made.
Let’s get baking in Mrs Kringle’s Kitchen!
- 3/4 cup (94g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (114g) butter, melted (browned if preferred)
- 3/4 cup (165g) dark brown sugar, packed
- 1 large egg, at room temperature
- 1/2 cup (129g) Biscoff® Spread
- 2 teaspoons vanilla extract
- 2 cups (312g) QUICK COOK oats
- Preheat oven to 350 degrees.
- Line two large cookie sheets with silicone baking mats or parchment paper. Set aside.
- In a large bowl, mix the flour, baking soda, baking powder and salt together. Set aside.
- In a medium-size bowl, whisk the melted butter and brown sugar together until combined. Whisk in the egg and the Biscoff® until combined. Next, add in the vanilla. Spoon the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Finally, fold in the oats.
- Roll the dough into balls using about 2 Tbsp of dough. Place 8-12 balls of dough onto each cookie sheet.
- Bake the cookies for 11-12 minutes. The cookies will appear very soft and underbaked- do not overbake!
- Allow to cool on the cookie sheet for 5-10 minutes before transferring to a wire rack to cool completely.
- Biscoff® is a registered trademark of Lotus Bakeries North America.
Click on video in post for step by step instruction