The new Biscoff Spread Crunchy with chunks of caramelized Biscoff cookies in the spread adds a rich, lightly spicy twist to a traditional oatmeal cookie. I added white chocolate chips for a little extra sweetness and a great, chunky texture.
Some times things just fall in to place. Biscoff sent me a jar of their new Crunchy Spread; the lacrosse team needed someone to bring cookies to the team pasta party; and when I was looking through Cookie Cravings (Maria’s new eCookbook), Maria had a recipe for Biscoff Oatmeal Cookies.
I’m so glad I gave this recipe a try. My husband especially loved these cookies. He gave it a rave review, “Now that’s a good cookie.” If you haven’t checked out Maria’s, Two Peas and Their Pod, new eBook all about cookies, Cookie Cravings, you should. It’s filled with great cookie recipes.
And if you haven’t checked out the new Biscoff Spread Crunchy, you need to pick up a jar. It’s delicious in these cookies, but even more so just right off the spoon.
Here’s my version of Maria’s Biscoff Oatmeal Cookie recipe. I changed it up a bit so that the Biscoff Spread chunks would stay chunky.
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff Spread Crunchy
- 1 1/2 cups old fashioned oats
- 1 cup white chocolate chips
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or a silicone mats.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer, add the butter, sugar, and brown sugar and beat on medium speed until fluffy. Add the egg and vanilla and beat until smooth.
- Reduce the mixer speed to low and mix in Biscoff spread just until blended. Add the dry ingredients, mix just until blended. Mix in oats and chocolate chips just until evenly distributed.
- 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. (The center will not be set.) Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.
More Biscoff recipes you might like:
Biscoff White Chocolate Chip Quick Bread, Barbara Bakes
Biscoff Pop-Tarts, Candy Girl
Homemade Biscoff Cookies with Biscoff Cream Cheese Frosting, Creative Culinary
Biscoff Chocolate Molten Cakes, Kitchen Belleicious
Biscoff Banana Bread, Sweet Basil