Monday, December 12, 2011

Biscoff Oatmeal Cookies

have you tried biscoff spread?? if you like biscoff cookies, you will love this spread - it's like liquid cookies. i love it on toast or on apples and now i can add in cookies to the list.

this biscoff spread made for perfectly chewy, delicious oatmeal cookies. if you haven't had the pleasure of indulging in this spread yet, i encourage you to get some. i think you can find it in most stores now (either in the peanut butter aisle or in the cookie aisle next to the biscoff cookies).

if you can't find it at your local store (i know wegmans carries it) they sell it on amazon. any way you look at it, you have to get your hands on this spread so you can make these cookies - your family will love you for it (that is assuming you share:)

Biscoff Oatmeal Cookies  
makes 3 dozen cookies

1 1/2 cups old fashioned oats
1/2 cup whole wheat pastry flour, plus 2 tablespoons of all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup butter, at room temperature
1/2 cup biscoff spread
1/4 cup granulated sugar
1/2 cup dark brown sugar
1 large egg, at room temperature
1 tsp vanilla extract

preheat the oven to 350 degrees F.

in a medium bowl, stir together the oats, flours, baking soda, baking powder, cinnamon, and salt. set aside.

in the bowl of a stand mixer, cream together the butter, biscoff spread, and sugars. add the egg and vanilla extra and beat until smooth. slowly add in the oatmeal mixture and beat on low until just combined. refrigerate dough for 30 minutes.

spoon rounded teaspoons of dough onto parchment (or silpat) lined baking sheets. bake for 8-9 minutes until bottoms are just browned. let cool slightly on baking sheet, then transfer to cooling racks until completely cooled. store in an airtight container.

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