Okay. Level with me folks. Am I the last one to learn about cookie butter / Biscoff spread?
Cookie butter is ground up gingerbread-esque cookies that you can spread on things or stir into a batch of cookies! I’ll say it again. You make cookies out of ground up cookies. So meta. And perfect.
EMBARRASSING CONFESSION: When you fly Delta Airlines, they give you Biscoff cookies. And I hoard them. Because they are *that* good. (Yes, I know I could go to the store and buy a whole bunch, blah, blah, blah…)
In an effort not to completely revert to my pre-Whole30 ways, I have resisted the urge to sit on my couch and spoon it into my mouth. But I wanted / needed to taste it.
So, I baked with it. Look how pretty. #nofilter
I adapted a recipe from Sally’s Baking Addiction.
They are heaven in cookie form. The cookie butter is giving the cookies cinnamon and nutmeg undertones, the dark brown sugar givs the cookies their richness, and the oats … well they make these cookies taste like home. Yeah, I said it. Know that this recipe is definitely a repeater. And definitely a cookie recipe I was tempted NOT to bring into work and to eat in my apartment under a cover of darkness.
Here’s what you need:
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) melted unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup Cookie Butter, crunchy or creamy (I used Trader Joe’s crunchy variety. If there is no Trader Joe’s near you, go to your grocery and scoop up something called spread from the peanut butter aisle.)
- 2 teaspoons vanilla extract
- 2 cups quick oats (Make sure they say QUICK OATS on the canister. Any other kind won’t work as well…)
- 1 and 1/4 cups dark chocolate chips
- Preheat oven to 350 degrees.
- Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the cookie butter until combined. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon. The dough will be very soft and slick. Fold in the oats and the chocolate chips.
- Roll the dough into balls, about 3 Tablespoons of dough each. Place 8 balls of dough onto a parchment paper-lined cookie sheet.
- Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven.
- Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
- Will yourself to only eat one.
Makes about 1 1/2 dozen cookies.