Everyone STOP! We need a moment of silence for these cookies. I’m not kidding! These cookies are insanely D to the LISH! I’ve been playing around with biscoff cookie butter and dreamt up the idea to use it in a cookie. Yes, cookie butter in a cookie…the irony! LOL! I don’t even know where to start to try and describe these. Think the best milk chocolate chips and semi sweet chips of all time with the addition of oats to really amp up the most amazing bite! The cookie butter adds a depth of flavor that is absolute PERFECTION! If you’ve been looking for a new cookie recipe, I have your answer with these fellas! You won’t be disappointed.
Biscoff Cookie Butter Oatmeal Chocolate Chip Cookies
48
servings20
minutes11
minutesIngredients
1 cup 1 Unsalted Butter, Softened
1 cup 1 Granulated Sugar
1/2 cup 1/2 Packed Brown Sugar
2 2 Eggs
2 tsp 2 Vanilla
1 cup 1 Biscoff Cookie Butter
2 cups 2 All Purpose Flour
1 Tbsp 1 Corn Starch
1 tsp 1 Salt
1 tsp 1 Baking Powder
1 tsp 1 Baking Soda
2 1/2 cups 2 1/2 Rolled Oats
1 cup 1 Milk Chocolate Chips
1 cup 1 Semi Sweet Chocolate Chips
Directions
- To begin, in a stand mixer or using a hand mixer, add butter and sugars. Mix until creamed together. Add eggs, vanilla and biscoff cookie butter. Mix well until batter is smooth
- In a medium mixing bowl, add flour, corn starch, baking powder, baking soda and salt. Whisk together and add to wet ingredients. Mix until combined
- Fold in oats and chips. Chill dough for at least 1 hour or up to 72 hours
- Preheat oven to 350. Using a small cookie scoop, add 1 dozen mounds onto parchment lined cookie sheet and bake for 10-12 minutes.
- Remove cookies from oven, sprinkle with maldon sea salt and cool on cooling rack
- The most important step in the entire process…fill a glass of milk and eat one or ten while they’re still slightly warm! Holy Heaven! Recipe yields 4 dozen
