Biscoff Oatmeal Cookies

Lucky for me I am related to the ever so talented +Maria Lichty from Two Peas & Their Pod. She happens to be my sister in law and an incredible cook and baker extraordinaire! She specializes in creating recipes that are simple, fresh, and family friendly...and I might add delicious!! One of my families favorite recipes that she came up with are her Biscoff Oatmeal Cookies. Holy cow people these are addicting. I have made two batches in a 1 1/2 days time and I have nothing to show for it except an empty cookie container. 

There is nothing quite like the flavor of Biscoff Spread and if you have not had the fortunate opportunity of tasting it then I highly recommend you making a trip to your local grocery store immediately so you can cross this one off of your to do list. Though it has the same consistency of peanut butter, it is not made with nuts nor does it taste like peanut butter, but can actually be found on the same isle right next to your favorite peanut butter spread. So go ahead, make a batch and I dare you not to finish the batch before the day is done!

Biscoff Oatmeal Cookies

from Two Peas & their Pod

Ingredients:

1 1/2 cups old fashioned oats

1/2 cup all purpose flour, plus 2 tablespoons

1/2 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 brown sugar

1 large egg

1/2 teaspoon vanilla extract

Directions:

Preheat 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 extract 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 8-10 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. Enjoy!