Every once in a while an ingredient takes the spotlight and it seems that every cooking magazine, cooking show, food blogger uses it.  And oohs and aahs about it. Smoked paprika had its turn.  Macha powder.  Farro. Chia seeds. And then, there’s Biscoff.  One of the reasons it took me a while to join this crowd was the realization that I would be powerless once that jar was open. As I mentioned in the past, Delta Airline cookies make me lose all my composure.  And Biscoff, dear friends, is a Delta cookie in spreadable form.  My knees go weak, my mind goes wild.  Please make these cookies.  They will use half a cup of the addictive spread, so you’ll have a little less left to tempt you every time you pass by your pantry. And if my own post doesn’t convince you to bring a jar of the spread home, click here to see what Jessica had to say about it over at Feastie.

Heads Up:  Cookie dough must be refrigerated for 3o minutes before baking!

(from Two Peas & their Pod)

1 + 1/2 cups old fashioned oats
1/2 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 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
1/2 teaspoon vanilla extract

In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside. 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. Chill the dough 30 minutes in the refrigerator.
As it cools, turn your oven to 350F and line a baking sheet with parchment paper.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. Do not overbake.
Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack

to print the recipe, click here

If you are new to Biscoff, open the jar, close your eyes and take a good sniff at it: such a heavenly smell!  These cookies are very close to perfection in my book.  The inclusion of oatmeal gives them that “I am good for you” aura, so that you don’t dwell on the number of calories packed in a teaspoon of Biscoff.  Go for a run, join Tony Horton for a session of plyometrics, do whatever you need for damage control, but please, make these cookies!

Need more Biscoff inspiration?   

Snickerdoodle Biscoff Sandwich Cookies

Biscoff Blossoms

Biscoff Swirl Muffins

Creamy Biscoff Pudding

Chewy Biscoff Blondies

Biscoff Molten Lava Cakes
(be very very still, my heart!)

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