Biscoff Oatmeal Cookies

Ingredients

  • 1/2 Cup  butter, softened
  • 1/2 Cup  Biscoff Spread
  • 1 Cup  brown sugar
  • egg
  • 2 Teaspoons  vanilla extract
  • 1 1/4 Cup  all-purpose flour
  • 1 Cup  oats
  • 1 Teaspoon  baking soda
  • 1/4 Cup  sugar

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.

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.
 

Notes

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

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...