Monday, December 15, 2014

Biscoff Browned Butter Oatmeal Chocolate Chip Cookies

I was pumped to do the Great Food Blogger Cookie Swap again this year! It's so fun to try other people's baked goods from all different places in the US! I got the most delicious cookies from Liz, Kathi, and Sue! Thanks ladies!

And it's also fun to try a new recipe and hope that it doesn't turn out horribly since you are making 3 dozen cookies to ship out the next day and this was the only night you could bake them! Not that I'm saying that from experience.

I might have tried to make Biscoff Snickerdoodles on the first try and they were DRY, so I didn't ship those and instead made these delicious Biscoff Browned Butter Oatmeal Chocolate Chip cookies! I'm kind of glad I messed up the first round :)

Since I had to brown the butter, these cookies were a little crispy, but had a good buttery taste unlike when you use room temperature butter. I also was really wanting to use Biscoff in a recipe because it is AMAZING and would like all the world to know. I eat it at least 3 times a week for breakfast.

As you can see, I'm not the best photographer, especially since I have to use my phone for pictures! Something weird happened with this picture, but I didn't notice until later when the cookies were all gone :( One day, I will get a nice camera and take a photography class so I can properly put pictures on my blog without looking like a newbie!

Wyatt had to sniff test the cookies of course, and don't mind the Popeye's trash on the floor.... 

Biscoff Browned Butter Oatmeal Chocolate Chip Cookies


10 tablespoons unsalted butter, cubed
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup old fashioned rolled oats
1 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup Biscoff spread (also called Cookie Butter at Trader Joe's)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups bittersweet chocolate chips


In a medium saucepan over medium heat, melt the butter. Continue to cook the butter, swirling the pan occasionally, until it foams and froth. The butter will begin to sputter and crackle. Allow the butter to become fragrant with brown bits beginning to form on the bottom of the pan. Once the bits are amber brown, remove the pan from heat and pour the butter into a small heatproof bowl. Be careful not to let the butter burn. Allow to cool until just warm, about 20 minutes.

Preheat the oven to 350°F. Line large baking sheets with nonstick baking mats or parchment paper.

In a small bowl, combine the flour, baking powder, baking soda, salt, and oats.

In the bowl of an electric mixer, beat the brown sugar, granulated sugar, and cooled butter into very well combined, about 3 minutes. Beat in the Biscoff. Add in the egg and vanilla and beat until combined. On low speed gradually add the flour mixture and beat until just combined. Beat in the chocolate chips.

Drop 3-tablespoon sized balls of dough onto the prepared baking sheets. Bake for 10 to 12 minutes, or until golden brown at the edges. Let cool on a wire rack.

Adapted from Handle the Heat and Cooking Classy.

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