Chocolate Oatmeal Biscoff Cookies

My birthday was last week and I got a new cookbook! Those of you who have read this blog for a long time know that I have been part of the Tuesdays with Dorie group. How perfect that Dorie came out with a cookie cookbook and it was published a week before my birthday! I’ve scoured the book and found quite a number of new recipes to try, plus some familiar favorites. Some of them require more advance preparation (i.e. I can’t just decide what to bake after I get home from work), but this one I made work.

I was setting out to bake these and I didn’t have Biscoff spread, which is really unusual for me. I had Nutella, which I could have used, even gingerbread peanut butter (this is what happens when my husband goes to the store with me), but not what I needed. I made some other cookies, which didn’t turn out at all, so I went and got the Biscoff spread, made the dough, and baked these up about 9 pm. A little later than my usual, but not too bad.

These are an oatmeal peanut butter cookie, just with different spread. I was thinking originally “I don’t need to chill the dough for 2 hours” but as soon as I realized how soft the dough was, I knew that was a critical step I couldn’t skip. The dough is so soft, and I think they would melt away to nothing if you didn’t chill the dough. I baked them up and they looked good. Some were a little thinner than others, I’m not really sure why. These are super chocolatey and very decadent. I don’t know that you can specifically taste the Biscoff spread, but I think that adds to the interesting flavor.

Chocolate Oatmeal Biscoff Cookies

1-1/2 cups old-fashioned oats

½ cup flour

¼ cup cocoa powder

½ teaspoon baking soda

½ cup butter, room temperature

½ cup Biscoff cookie spread

½ cup sugar

½ cup packed brown sugar

¼ teaspoon salt

1 egg

½ cup dark chocolate chunks

In a medium bowl, whisk together the oats, flour, cocoa powder, and baking soda; set aside. In a large mixer bowl, combine the butter, cookie spread, sugar, brown sugar, and salt. Beat on medium until light and pale in color, about 4 minutes. Stir in the egg. Add the flour mixture all at once and turn the mixer on and off to combine. Stir in the chocolate chunks.

Wrap the dough in plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.

Shape the dough into 1-1/4” balls and place on the prepared baking sheet. Flatten the cookies slightly with the palm of your hand.

Bake for 10-12 minutes, rotating the cookie sheet around 5 minutes into the baking time. Allow the cookies to cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.

Recipe from Cookies by Dorie Greenspan