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!
BISCOFF OATMEAL COOKIES
(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
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?
Biscoff Molten Lava Cakes
(be very very still, my heart!)
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