Biscoff Oatmeal Cookies

OK runners, let’s be honest; we enter half marathons, marathons, 15Ks, 5Ks, for the swag. The t-shirts, the medals, the water bottles… the free samples at the expo. I rely on those expos to stock me up on my Luna Bar, Lara Bar and Cascadian Farms granola bar samples. They’re the perfect size for traveling. Not to mention the coupons and discount apparel. Ok fine, we all want to set a new PR too.

At the Hot Chocolate 15K in Atlanta, I encountered a new vendor of samples: Biscoff. And this wasn’t just a sample, it was a full size jar of Biscoff spread! Of course, as a Delta frequent flyer, I’ve had more than my fair share of Biscoff cookies and as a food blogger, I’ve been well aware that Biscoff makes a “cookie spread” similar to peanut butter. So it’s odd that I never bought a jar of Biscoff spread at the store before. Maybe this was destiny?

Now that I had a jar of Biscoff spread in my pantry, I set to work finding a recipe to use it. When I came across these Biscoff Oatmeal Cookies I knew I’d hit the jackpot, seeing as how the jar of Biscoff spread was on a shelf next to a giant container of rolled oats. Bingo-Bango.

I realized when I was making these and doling them out to my co-workers that it’s difficult to describe the flavor of Biscoff. It’s almost like it’s own flavor. You could try to describe it, but it’d be much simpler to say : it tastes like Biscoff. Savoring bites of these soft and chewy cookies, I came to the conclusion that Biscoff is like a rich caramel, brown sugar flavor. That’s what I get from these cookies. It’s a classic oatmeal cookie, hit with a punch of caramel and brown sugar.

I couldn’t help but wonder what mix-ins would work well with these cookies. I don’t think dark or mill chocolate would pair too well, but maybe white chocolate? I don’t think peanut butter would go well, but perhaps some cinnamon or toffee chips? I would like to try it with banana! Like any oatmeal cookie, it certainly wouldn’t hurt to decorate with a simple icing – kind of like the one in these Old Fashioned Oatmeal Cookies. What other flavors do you think would pair well with Biscoff?

Biscoff Oatmeal Cookies
by Two Peas and Their Pod

Ingredients
1 1/2 cups old fashioned oats
1/2 cup all-purpose flour, plus 2 tablespoons of flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup Biscoff Spread
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer, add the butter, Biscoff spread, sugar, and brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla and beat until smooth.
Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Chill the dough 30 minutes in the refrigerator.
Form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet.. Bake for 8 to 10 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.

Tags: Biscoff, cookies, oatmeal, running