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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  1. I seem to recall the name Biscoff but like with Nutella, I’m not really into sweet spreads. Jam lasts forever in my house and if not for ham and peanut butter sandwiches, I probably wouldn’t buy peanut butter very often either.

    On the other hand, if someone were to offer me some of these warm freshly baked cookies and a cold glass of milk, I wouldn’t say no. I’m not a FANATIC, after all. 🙂


  2. I’ve not heard of Biscoff, Sally, but I’ve led a sheltered life here in the Abbey. It is available, though, on Amazon, so, I just might pick me up a jar for my next cookie baking day. It certainly does come well recommended. 🙂


    • I don’t know who could possibly say no to these cookies – they have almost a burnt butter quality, in between burnt butter and caramel. Two things that are on the top of the pyramid of tasty stuff. Right there with chocolate. And Delta cookies.


  3. They’re so good…addictive! I polished off my last jar of the stuff (with a spoon), it’s unbelievably good. I’ll hang out on the Biscoff bandwagon with you any day Sally!


    • Let’s just hang out together and be merry! 🙂

      (by the way, you are hitting on all my soft spots lately – the turkey meatballs with spaghetti squash you blogged about is calling my name….)


  4. gee, where have I been. You first to introduce me to a spread. Of course, I’ve seen the biscuits on Delta but had no idea there was a spread too. Looks like I better take a trip to the store and make some cookies!! or maybe Biscoff Biscotti 🙂


  5. Ok I just finished eating an apple spread with Biscoff…I have NOT looked at the calorie count…should I? I’ll be making these cookies as they sound so yummy! I haven’t made anything with Biscoff but love to spread it on my apples…now I”m just leary of that ole calorie count.


  6. I’ve never heard of Biscoff. What is it? It sounds delicious and like something I need to discover. 🙂 I do love a good cookie. And I’m going to have to try those Delta Airline cookies sometime too.


  7. I haven’t tried Biscoff yet but you sure make a strong case for it Sally ;-). (Mind you, I’m not sure I need another food addiction in my life – LOL). Delicious looking cookies Sally and thank you for all the lovely sounding links.


  8. I have looked everywhere for Biscoff.. even Speculoos (did I get that right?) but no luck.. I’m going to order some on-line.. it certainly is the most popular new ingredient, it’s popping up a lot these days. I would start with your recipe, though, you’re my trusted Biscoff Baker:) xx


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