Chocolate Oatmeal Biscoff Cookies

 Cookies are a mainstay in my home – during the 30ish days in a month, there are homemade cookies in the house about 23 of those days. I’ve found a few recipes that we love and rotate through – it includes these amazing chocolate chip cookies and we love the oatmeal cocoa nib cookies too. There’s a few others included in the heavy rotation, and while we have yet to get bored with them, I’m always on the hunt for another cookie. To celebrate this hunt, Streus agreed to a February filled with blog posts about cookies!

 

I recently picked up a copy of “Dorie’s Cookies” by the lovely Dorie Greenspan and thought it was high time I started making some recipes from this cookbook. First up was the opportunity to bake with one of my favorite treats that I don’t know how to incorporate into more foods – cookie butter (aka Biscoff spread). Dorie kindly baked the Biscoff into some cookies, so I figured it was my duty to respect the spread, and make them myself. The result is a sweet, chewy and chocolatey cookie with a Biscoff-y flavor in the background.

 

 

 

I’ll be honest, I like these cookies a lot (hence posting them), but I’m not quite done messing with them. Next time, I’m going to reduce the sugar a bit and remove the cocoa powder – I want a bit more of a Biscoff punch. That being said, the texture is fantastic – they’re soft and chewy and a little toothsome. The chocolate and Biscoff go together perfectly (no surprise there) and I’m excited to spend a bit more time fussing with them, to go from a great cookie to one of my perfect cookies.

 

Here’s the recipe, as per Dorie:

 

Chocolate Oatmeal Biscoff Cookies

by Dorie Greenspan, from “Dorie’s Cookies”

 

  • 1 & 1/2 cups old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup cookie butter
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg
  • 1/2 cup chopped semisweet or bittersweet chocolate*

Whisk together the oats, flour, cocoa powder, baking soda, and salt. Set aside.

Using stand mixer fitted with the paddle attachment, beat the butter, cookie butter, sugar, and brown sugar until smooth, about 4 minutes. Add the egg, and mix for about 1 minute.

Turn off the mixer and add the oats mixture all at once. Mix on low speed until just combined, then nix in the chocolate.

Cover dough and refrigerate for at least 2 hours.

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

Using a tablespoon sized scoop, place dough on the prepared pans.

Bake 10 to 12 minutes, or until the cookies are firm around the edges with the centers still soft. Cool on the pans for 3 or 4 minutes. Then transfer the cookies to wire racks to cool and firm.

 

 

 

 

 

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