I don't think I will ever get sick of Biscoff. I know it's not healthy to eat for breakfast twice a week on my toast, but it tastes so much better than peanut butter! I need to stop buying it, but it's really really hard not to! I might need an intervention.
I saw these cookies on Sally's Baking Addiction, and was so excited to make them. They turned out pretty much as good as I expected, but I'm not a huge white chocolate chip fan. So next time I might take those out.
Biscoff White Chocolate Oatmeal Cookies
Recipe from Sally's Baking Addiction
- 3/4 cup (95g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) dark brown sugar
- 1 large egg
- 1/2 cup (194g) Biscoff spread
- 2 teaspoons vanilla extract
- 2 cups (160g) quick oats
- 1 and 1/2 cups (270g) white chocolate chips or chunks
Directions:
Preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the Biscoff until combined. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. Fold in the oats and 1 and 1/4 cups white chocolate, reserving the remaining 1/4 cup for later. The cookie dough will be thick and heavy.
Roll the dough into balls, about 3 Tablespoons of dough each. I highly suggest using a cookie scoop to make it easier. Place 8 balls of dough onto each cookie sheet.
Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining white chocolate chips/chunks into each cookie as described above in the post. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Cookies stay soft and fresh for 7 whole days at room temperature. Baked cookies and/or cookie dough balls may be frozen up to 3 months.
Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the Biscoff until combined. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. Fold in the oats and 1 and 1/4 cups white chocolate, reserving the remaining 1/4 cup for later. The cookie dough will be thick and heavy.
Roll the dough into balls, about 3 Tablespoons of dough each. I highly suggest using a cookie scoop to make it easier. Place 8 balls of dough onto each cookie sheet.
Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining white chocolate chips/chunks into each cookie as described above in the post. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Cookies stay soft and fresh for 7 whole days at room temperature. Baked cookies and/or cookie dough balls may be frozen up to 3 months.
*Note about the oats:
Do not use old-fashioned style oats (aka whole oats) in this cookie recipe.
You need quick oats, which are more finely ground (and smaller) whole oats. I usually only keep whole oats in my pantry. When I need quick oats, I pulse whole oats in the food processor or blender 4-5 times to make homemade quick oats.
Do not use old-fashioned style oats (aka whole oats) in this cookie recipe.
You need quick oats, which are more finely ground (and smaller) whole oats. I usually only keep whole oats in my pantry. When I need quick oats, I pulse whole oats in the food processor or blender 4-5 times to make homemade quick oats.
Summer is coming to an end sadly, and it's JUST now getting hot outside. I can't believe it! It's like it didn't even happen, and there's already stuff out for Halloween and fall and Pumpkin Spice everything.
One of the main things I was excited for was the Lobster Corndogs! They are a Lolla special that Graham Elliot has every year, and it lived up to the hype. There was plenty of lobster to corn breading ratio, and the sauce was a good, creamy addition.
Let's see, so I also got to go on a boat! My work had an afternoon outing on the lake, and it was so lovely and relaxing. I love going out on a sailboat or canoeing.
It's officially my last few days of being in my 20's! Can you believe it? I don't feel like I'll be 30. So I'm making a few friends go out for my birthday so we can dance all night and get it out of my system before I'm too old!
