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