Monday, April 9, 2018

Biscoff Oatmeal Cookies

I made these quick delicious cookies a few weeks ago.  I had all the ingredients and really enjoyed the flavor and texture.  Make sure you plan ahead and refrigerate the dough for 30 minutes before baking. 

We just got back from a week-long trip to the Loire Valley in France.  We saw a ton of castles and also spent one day in Paris.  I'll have to put castle pics up later.

Biscoff Oatmeal Cookies
adapted from Two Peas & Their Pod

1 1/2 cups old fashioned oats
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup Biscoff Spread
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract

1.  Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.

2.  In the bowl of a stand mixer, add the butter, Biscoff spread, sugar, and brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla extra and beat until smooth.
Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Cover and chill the dough 30 minutes in the refrigerator.

3.  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. Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.
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