Biscoff Cookie Butter Oatmeal Cookies
# Biscoff Cookie Butter Oatmeal Cookies
Hey there, cookie aficionados! 🍪 If you’re anything like me, you get excited about how a simple cookie can momentarily transport you to cookie heaven. And when those cookies feature *Biscoff cookie butter*, well, that’s when all bets are off. Today, I’m diving into the delicious realm of **Biscoff Cookie Butter Oatmeal Cookies**—a fusion of chewy oatmeal cookies and that rich, caramel-like goodness from our beloved cookie butter.
## Why Biscoff Cookie Butter?
Let’s be real for a moment: who doesn’t love cookie butter? If you haven’t tried this magical spread, you’re seriously missing out. It’s like the best cookies in the world ground into a creamy, dreamy paste. Why stop at just spreading it on toast when you can bake it into cookies? Ever wondered how that flavor can elevate your classic oatmeal cookie to gourmet status? Well, buckle up, because we’re about to turn your baking world upside down!
## What You’ll Need To Get Started
Before we jump into the recipe, let’s gather our supplies. You don’t want to be halfway through the process and find out you’re out of something crucial, like flour. I mean, that’s a rookie mistake! Here’s what you’ll need for those drool-worthy Biscoff Cookie Butter Oatmeal Cookies:
### Ingredients:
- **1 cup unsalted butter** (softened, because we want it to mix like a dream)
- **½ cup brown sugar** (trust me, it’s crucial for that chewy texture)
- **½ cup granulated sugar**
- **1 cup Biscoff cookie butter** (the star of the show here, folks)
- **2 large eggs**
- **1 teaspoon vanilla extract** (because vanilla makes everything better)
- **1 ½ cups all-purpose flour**
- **1 teaspoon baking soda**
- **½ teaspoon salt**
- **3 cups old-fashioned oats** (not the instant kind, please)
- **Optional: ½ cup chocolate chips or chopped nuts** (if you want to make it extra fancy)
### Pro Tip:
Make sure your butter is softened but not melted! You want it to cream nicely with the sugars, giving your cookies that perfect texture.
## Preparing Your Dough
Now that you have all the ingredients piled up on your counter (or maybe just a request list for your next grocery run), let’s get baking!
### Step 1: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy. Think of it as a workout – you want it light and fluffy. Add in the **Biscoff cookie butter**, eggs, and vanilla extract. Mix until it’s smooth and, honestly, you might just want to eat it straight out of the bowl. *No judgments here!*
### Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this mixture to your wet ingredients. Seriously, be gentle. You’re going to want to combine it just until there’s no more flour visible.
### Step 3: Oats and Optional Goodies
Now comes the fun part! Stir in the oats and any additional goodies like chocolate chips or nuts (if you're feeling adventurous). Look at that mix—it’s a beautiful medley of textures and flavors. Oatmeal cookies rarely looked this fancy!
### Step 4: Let the Dough Rest
This is where we play the waiting game. Cover the bowl with cling wrap and pop the dough in the fridge for about 30 minutes. This step helps to intensify the flavors and ensures our cookies don't spread too much in the oven. Trust me, you’re going to want that.
## Baking Time!
Once your dough has chilled, preheat your oven to 350°F (about 175°C). Line a baking sheet with parchment paper, and let's get ready to bake.
### Step 5: Scoop and Shape
Using a spoon or a cookie scoop (because why not make life easier?), drop dough onto the prepared baking sheet, leaving space between them. They’ll spread a little, and we want them to have some room to breathe.
### Step 6: Bake
Pop those bad boys in the oven and bake for about 10–12 minutes, until the edges look golden brown but the centers still look slightly underbaked. Don’t worry! They’ll firm up as they cool on the baking sheet. It’s a total mind trick, but it works perfectly!
### Step 7: Cool and Enjoy
Let them cool for a few minutes on the baking sheet before transferring them to a wire rack. Wait for the aroma to waft through your kitchen and try not to eat every single cookie immediately. Seriously, good luck with that. 😅
## The Final Touch: Storage Tips
So you’ve got a batch of these beauties—how do you keep them fresh? Store your cookies in an airtight container at room temperature, and they should be good for about 5–7 days (if you can make them last that long, I applaud you!). You can also freeze the dough (who doesn’t love premade cookies waiting for a last-minute craving?) or the baked cookies. Just wrap them tightly and label—because let’s face it, you might forget what’s in there otherwise.
## Why You’ll Love These Cookies
- **Texture Paradise:** With the oats giving that perfect chewiness and the cookie butter adding a creamy element, each bite is a delightful journey.
- **Flavor Explosion:** This cookie packs a punch! The caramel flavors from the Biscoff perfectly complement the oatmeal base. Ever blended two flavors that just *clicked*? Yeah, this is it.
- **Easy Peasy:** The simplicity of this recipe means you won’t have to spend all day in the kitchen. In less than an hour, you can whip up a batch and impress your friends. You’ll be like the cookie superhero of your friend circle!
## Wrapping It Up
There you have it, folks! Your trusty guide to Biscoff Cookie Butter Oatmeal Cookies. If you ever wondered how to elevate your cookie game, now you know. Get in that kitchen and bake up a storm. I'm pretty sure your taste buds will throw a party in your mouth (and maybe your friends will too).
So go ahead, whip out that Biscoff cookie butter and experience this recipe for yourself. Trust me; your future self will thank you for those extra calories. Who knew cookies could be this exciting, right?
Got any questions, ideas, or other delicious recipes you'd like to share? Hit me up in the comments! Until next time, happy baking! (And, you know, eating!) 🍪🙌
Biscoff Cookie Butter Oatmeal Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A delightful fusion of chewy oatmeal cookies enhanced by the rich, caramel-like goodness of Biscoff cookie butter.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 cup Biscoff cookie butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups old-fashioned oats
- Optional: ½ cup chocolate chips or chopped nuts
Instructions
- Cream the butter, brown sugar, and granulated sugar together until light and fluffy. Add Biscoff cookie butter, eggs, and vanilla extract; mix until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in oats and any optional chocolate chips or nuts.
- Cover the dough with cling wrap and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough onto prepared baking sheet, leaving space between each scoop.
- Bake for 10–12 minutes until edges are golden and centers appear slightly underbaked.
- Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for 5–7 days or freeze the dough for later use.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
