A couple of months ago when I was flying back from Nashville, the flight attendant offered a cookie along with my soda. It was a Biscoff cookie, and it was wonderful! Being from California I had never ever heard of this cookie, but from the moment it touched my lips, I knew I had to get my hands on more of these delightful cookies. At that moment, it was wonderful, but you know how things go, you get home, have to wash all the laundry from the trip and catch up on all the things that didn’t get done while you were gone. I had forgot about my precious wonderful cookie, then while shopping in the peanut butter isle, at my local grocery store, my eyes could not believe what they were seeing…Biscoff Spread.
Could it possibly be the cookie in spread form??? So, I bought the little jar, I could not wait to get it home. And, in the privacy of my kitchen, when no one else was home, I tried it. It was my precious delightful cookie in spread form! I decided to add it to my Oatmeal Chocolate Chip Cookie recipe.
These cookies came out so delicious, I ended up making a second batch the very next day! I can’t wait to find more recipes to use Biscoff Spread with.
- ½ cup butter
- ¾ cup packed brown sugar
- ½ cup sugar
- 1 teaspoon vanilla
- 2 eggs
- ⅓ cup Biscoff Spread
- 1¼ cup flour
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 3 cup Quaker Oats
- 1 cup milk chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, combine butter and sugars on medium speed until creamy.
- Add vanilla and eggs, one at a time.
- Add flour, baking soda, cinnamon and salt, mix well.
- Mix in Biscoff spread until well combined.
- Add oats and chocolate chips.
- Drop rounded tablespoons on to a ungreased cookie sheet or a cookie sheet lined silpat.
- Bake for 8 to 10 minutes or until golden brown. Cook on a wire rack.