Funny story about biscoff. My friend’s son was with the baby sitter and she wanted to make him a peanut butter and jelly sandwich. She could not find peanut butter in the pantry so Jack showed her the biscoff instead and she made the sandwich with biscoff spread thinking it was the same as peanut butter. Isn’t he a smart little two year old tricking his baby sitter into letting him eat cookie spread for lunch? Even at two years old they can appreciate the wonderful-ness that is biscoff spread.
When I saw that Two Peas and Their Pod had posted this recipe on Instagram I immediately clicked over to check it out. I love biscoff! I cannot pass up making a new biscoff recipe. It wasn’t until after I made these cookies that I realized they are essentially cookies made with cookies! Good thing I like cookies, I guess. These cookies were fabulous. They make for a delightful breakfast treat. I even caught Cliff taking a bite of a cookie once in awhile. He would take a bite and then put it back on the plate. I can’t stand to look at a half eaten cookie so I would finish it for him. Such a helpful wife I am!
Here is what you’ll need
Combine the dry ingredients
Mix together the sugars, butter, and biscoff
Add the egg and the vanilla
Slowly add the dry ingredients
Scoop the dough onto a baking sheet
Biscoff heaven!
- 1 1/2 cups old fashioned oats
- 1/2 cup + 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup biscoff spread
- 1 egg
- 1 teaspoon vanilla paste
- Combine the oats, flour, baking soda, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment combine the butter, biscoff, and sugars.
- Mix until light and fluffy.
- Add the egg and the vanilla.
- Gradually add the dry ingredients.
- Continune mixing on low until well combined.
- Refrigerate for 1/2 and hour.
- Preheat the oven to 350 degrees F.
- Place 2 tablespoons of dough about 2 inches apart on baking sheet.
- Bake for 12 minutes.
- Let cool for 15 minutes.
