Biscoff Oatmeal Cookies Recipe


Nutrition

Cal/Serving: 104
Daily Value: 5%
Servings: 30

Low-Sodium
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat4g6%
Saturated2g10%
Trans0g0%
Carbs16g5%
Fiber1g3%
Sugars9g0%
Protein2g3%
Cholesterol14mg5%
Sodium47mg2%
Calcium12mg1%
Magnesium11mg3%
Potassium41mg1%
Iron1mg3%
Zinc0mg2%
Vitamin A104IU2%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg2%
Niacin (B3)0mg2%
Vitamin B60mg1%
Folic Acid (B9)13µg3%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K0µg0%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Milisa Armstrong

Belgium may be more well known in the United States for its waffles, but I recently discovered this wonderful spread that originates from there called Biscoff Cookie Spread, which works great in an oatmeal cookie recipe.

INGREDIENTS

  • 1/2 cup butter, softened
  • 1/2 cup Biscoff Spread
  • 1 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup oats
  • 1 teaspoon baking soda
  • 1/4 cup sugar

DIRECTIONS

Preheat oven to 375 degrees.

Add the butter and Biscoff Spread to bowl of electric mixer and beat on low speed until creamy. Beat in the brown sugar, egg and vanilla, mixing until combined. Add the flour, oats and baking soda, and mix on low speed until combined, then raise speed to medium and beat for about 2 minutes.

Add the sugar to a small bowl. Use a small cookie scoop to form dough balls and roll in the sugar. Place the balls 2 inches apart on a greased or lined baking sheet. Mash each cookie dough with a fork crosswise.

Bake for 8 minutes or just until edges are lightly browned. Cool cookies on baking sheet for 2 minutes and finish cooling on a wire rack.
 

Recipe Details

Servings: 30

Notes and Substitutions:

Read more delicious recipes from Milisa on her blog Miss in The Kitchen.



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