Biscoff spread is one of my favorite things on toast or as sandwich with some homemade strawberry jam. I got "hooked" on Biscoff cookies while flying back and forth to our daughter in Kentucky. It's one of the in-flight snacks that Delta airlines is famous for. When I lived in the Pacific Northwest, I had to order Biscoff Cookies and Spread online, but here in the South, it's readily found on shelves of all the different grocery stores.
I added the oatmeal to convince myself these are healthy...even for breakfast! Anybody else like a cookie in the morning?
Chocolate~Biscoff Oatmeal Cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature (or let sit in warm water for about 10 minutes!)
1 cup Biscoff spread
3 cups Old-fashioned Oatmeal
1 cup King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. Sea Salt
1 cup Bittersweet chocolate chips
Preheat oven to 350F-degrees. Line two baking sheets with parchment and set aside.
In a stand mixer, cream the butter, sugars, and Biscoff spread together. Scrape down the sides of the bowl as needed with a rubber spatula. With the machine running, add the eggs, one at a time. Beat until full incorporated and fluffy. Scrape down the sides once more.
Add the oatmeal, flour, baking soda and salt and mix on low to combine. Add the chocolate chips and either mix on low or use a spatula to stir in.
Use a 2T-size scoop to measure our the dough. Space on the parchment lined baking sheets, giving the cookies about 2 inches to spread.
Not to brag...but today, I saw a Robin in our yard (it's 65F-degrees) and I couldn't help but think that Spring isn't far away.