It’s been about half a year since I’ve been on an airplane now and I’m showing withdrawal symptoms. Not only do I miss visiting different places once in awhile, whether it be for work or play, but lately I have really been missing the Biscoff cookies that Delta Airlines serves. But the other day as I was grocery shopping, I was going down the spread aisle and noticed Biscoff spread and just knew I had to buy it. I had no clue what I was going to do with it, but that’s what the trusty internet is for, isn’t it? So with a little research, I found these Biscoff Oatmeal Cookies, had all of the other ingredients in my kitchen already, so knew I had to try it. And boy did it ever take me back to the world of airport security, trying to stuff my bag into overhead compartments, seats that hardly recline, seat back trays and turbulence… in a good way! 😉 These cookies are delicious served with tea or coffee and if you haven’t had Biscoff before… I think I’d describe it as a mix between peanut butter and caramel, mmm oh so sweet and tasty! Here’s the recipe taken from the Biscoff blog!
- 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
- 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 extra 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.