Description
Biscoff takes these crisp on the outside, chewy on the inside oatmeal cookies to a whole new level of yum.
Ingredients
- ¾ cups All-purpose Flour
- ½ teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Kosher Salt
- ½ cups Butter, Softened
- ½ cups Granulated Sugar
- ½ cups Light Brown Sugar
- 1 whole Large Egg
- 1 teaspoon Vanilla Nut Extract OR Pure Vanilla Extract
- ½ cups Biscoff Spread (or “cookie Butter”)
- 1-½ cup Old Fashioned Oats
- 1 cup Raisins
Preparation
Whisk flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, cream butter, sugar and brown sugar until light and fluffy. Add egg, vanilla nut (or vanilla) extract and Biscoff. Beat until smooth.
Add dry ingredients, oats and raisins. Stir with a wooden spoon just until evenly mixed. Cover the bowl and chill the dough for 30–45 minutes.
Preheat oven to 350ºF. Spray cookie sheets with nonstick cooking spray or line the pans with parchment paper.
Form dough into rounded tablespoonfuls (I use a medium Pampered Chef cookie scoop) and place the dough 2 inches apart on the prepared pans. Bake at 350ºF for 8–10 minutes, or until golden and just firm around the edges (the center of the cookies will not be set). Let the cookies cool on the baking sheets for 3–5 minutes, then remove them from the pans to wire racks to cool completely.
Makes about 2 1/2 dozen. Slightly adapted from Barbara Bakes.
