Biscoff Oatmeal Cookies

The first time I saw a jar of cookie butter on the shelves at our local Trader Joe’s I let out a huge gasp and immediately reached to grab one.  I’m pretty sure the girl standing near me in the aisle thought I was completely nuts.  But that’s neither here nor there.

Biscoff Oatmeal Cookies

I’ve seen so many recipes that call for Biscoff Spread, but I’ve never been able to find any in our local stores.  I was resigned to the fact that I would not be able to try these recipes anytime soon – but that all changed when I saw the Trader Joe’s version staring back at me from the shelf.

Since I only bought one jar (correction- was shamed into buying only one jar by my lovely husband), it took me a while to decide which recipe to try.  I finally settled on these cookies, since well, cookies happen to be my favorite dessert.

Biscoff Oatmeal Cookies

These cookies did not disappoint.  They taste great (the cookie butter really comes through) and have that wonderful chewy texture that I love.

Biscoff Oatmeal Cookies

For a while our Trader Joe’s was completely sold out of cookie butter, but on a recent trip to the store I found that they had just received a shipment.  Of course I immediately threw two jars into my shopping cart before my husband could stop me.  So look forward to some more Biscoff recipes in the future.

Yield: about 24 cookies

Biscoff Oatmeal Cookies

Recipe for biscoff oatmeal cookies. Chewy cookies filled with plenty of cookie butter, cinnamon and vanilla!

Ingredients:

  • 1 ½ cups old fashioned oats
  • ½ cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ½ cup Biscoff spread (or Trader Joe’s Cookie Butter)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract

Directions:

  1. In a medium bowl, combine the oats, flour, baking soda, cinnamon and salt. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, Biscoff spread, and both types of sugars. Beat on medium speed until creamy. Add the egg and vanilla extract. Continue to beat until smooth.
  2. With the mixer on low speed, slowly add in the dry ingredients. Mix until just combined. Place the dough in the refrigerator and allow to chill for about 20 to 30 minutes (until firm enough to form balls).
  3. While the dough is chilling, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  4. Scoop a heaping tablespoon of dough and form into a round ball (I used my larger cookie scoop). Space the balls about 2 inches apart on the baking sheet. Bake for 8 to 10 minutes (so that the cookies are slightly golden and begin to firm up around the edges- do not over bake). Let cool for 5 minutes before you remove from the baking sheet. Place cookies on a cooling rack to cool completely.