Biscoff Oatmeal Cookies

My husband's favorite cookies are peanut butter, I pretty much like anything with oatmeal in it.  My oldest son is happy with just about everything and my little one won't eat peanut butter or chocolate.  Sometimes finding a cookie recipe that will please everyone can be a little daunting.

However, everyone loves those delicious little Biscoff cookies that you get when you fly on Delta.  If you haven't discovered it yet, they make Biscoff spread!  It is the same consistency as peanut butter or Nutella.  So I took our favorite cookie recipes and combined them to make these dreamy little pieces of cookie heaven.  That will be sure to please everyone.

Biscoff Oatmeal Cookies

1/2 cup Biscoff spread
1/2 cup softened butter
1 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups flour
1 cup quick oats
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 cup granulated sugar

Preheat oven to 350 F.  In a large mixing bowl cream the biscoff spread, butter, and brown sugar.  Scrape the sides of the bowl and add the egg and vanilla, beat well until light and fluffy.  In a separate bowl combine the flour, oats, baking soda, and salt and mix with a spoon.  Gradually add the dry ingredients to the butter mixture about a third at a time.  Scrape the sides of the bowl and mix just until the dough is a uniform consistency. 

 Using a medium scoop, scoop out Tablespoon sized domes of dough and roll in sugar.  Arrange on an ungreased cookies sheet leaving room for the cookies to spread when baking.

Before baking press with the palm of your hand or the bottom of a glass.  

Bake for 8-15 minutes until set.  I bake for 8 minutes because I like them soft and chewy and just barely starting to brown.  For a crispier cookie bake up to 15 minutes.  

Let cool on the baking sheet about 2 minutes then remove to a cooling rack. Or to your mouth...

Biscoff Oatmeal Cookies

1/2 cup Biscoff spread
1/2 cup softened butter
1 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups flour
1 cup quick oats
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 cup granulated sugar

Preheat oven to 350 F.  In a large mixing bowl cream the biscoff spread, butter, and brown sugar.  Scrape the sides of the bowl and add the egg and vanilla, beat well until light and fluffy.  In a separate bowl combine the flour, oats, baking soda, and salt and mix with a spoon.  Gradually add the dry ingredients to the butter mixture about a third at a time.  Scrape the sides of the bowl and mix just until the dough is a uniform consistency.

Using a medium scoop, scoop out Tablespoon sized domes of dough and roll in sugar.  Place on an ungreased cookies sheet and press with the palm of your hand or the bottom of a glass.  Bake for 8-15 minutes until set.  I bake for 8 minutes because I like them soft and chewy and just barely starting to brown.  For a crispier cookie bake up to 15 minutes.  Let cool on the baking sheet about 2 minutes then remove to a cooling rack.

Makes 2 dozen medium cookies.