Wednesday, February 1, 2017

Chocolate~Biscoff Oatmeal Cookies

My mother would have called these "the kitchen sink," a term she used when you added a few more ingredients than an original recipe called for.  However, I was thinking it's February 1st and it's all about chocolate--what can I do make an interesting cookie!

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.
Bake in the preheated oven for 11 to 12 minutes.  This recipe makes over 4 dozen cookies, but trust me, they'll disappear quickly.  Enjoy!

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.

10 comments:

  1. Your cookies sound delicious! I can't say I've seen Biscoff here in Canada, must look next time I'm at the grocery store.
    Love your artwork!
    Robin

    ReplyDelete
    Replies
    1. Do you have Speculaas spread? That would work too!

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  2. Susan, I too love Biscoff cookies and was happy to see them in so many stores now. Your cookies sound wonderful. What a pretty card with the robin redbreast--the hydrangeas are quite lovely. xoxo ♥

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    Replies
    1. The hydrangeas are a memory of Kelly's wedding; how I miss that girl!

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  3. Well, I've never heard of Biscoff, but the cookies sure do look delicious, and pretty much cover all food groups, yes? Including the most important food group ~ Chocolate!
    ~~~Deborah

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    Replies
    1. You could use peanut butter❣

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    2. Oh! My! That's a favourite ingredient here. Thanks for the tip!

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  4. It is not bragging if you are just telling the truth. I am very happy that someone has seen a spring robin! This product is new to me...wonder if we even have it, I mean, we just got Nutella. ☺️

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    Replies
    1. Biscoff.com is always an option; that's what I did when we lived in Seattle!

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  5. Chocolate and oatmeal are so wonderful together. These cookies are definitely a winner!

    ReplyDelete

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