Description
A homemade oatmeal chocolate chip cookie loaded with lots of oats and semi-sweet chocolate chips, frosted with a copious amount of crunchy Biscoff cookie spread.
Ingredients
- 2 cups all purpose flour
- 2 cups rolled oats
- 1/2 tsp salt
- 1 1/4 tsp baking soda
- 1 1/2 cups semi-sweet chocolate chips
- 1 tbsp vanilla extract
- 2 sticks salted butter, room temperature
- 1 cup packed brown sugar
- 3/4 cup sugar
- 2 eggs
- 2 jars Crunchy Biscoff Spread
Instructions
- In a medium sized bowl cream together sugars and butter on medium high speed for 3 minutes.
- Add your eggs and mix for an additional 2 minutes.
- Add vanilla extract and mix for 20 seconds until combined.
- In a separate bowl combine flour, baking soda and salt.
- Add dry mixture to wet mixture and mix on low until flour is incorporated.
- Fold in chocolate chips and rolled oats.
- Scoop cookie dough into 1/4 cup sized balls. You should get 17-18 cookie dough balls.
- Freeze the cookie dough for 20-30 minutes or refrigerate for 1 hour. You can also freeze or refrigerate them for longer.
- Preheat the oven to 350 degrees and bake 6 cookies at a time on a half sheet pan for 14-16 minutes or until just starting to brown on edges. The cookies will still seem pretty raw in the center but that’s okay.
- Let the cookies cool on the pan for 20-30 minutes until they can be scooped up without falling apart and then move them to a wire rack to frost.
- Using the crunchy Biscoff add as much or as little to the top of each cookie. I personally prefer about 2 tbsp cookie butter for each cookie.
- Store in an airtight container for up to 3 days on the countertop.