Biscoff Oatmeal Double Chocolate Chip Cookies

Medically reviewed by Christiana George Updated Date: December 17, 2022

I had two jars of Biscoff Spread open in the cabinet. I don’t know how that happened, but I didn’t want them to go to waste. So I dutifully used one jar to make some cookies. I made some similar cookies the other day and they were good, but a little too sweet. So I fiddle with the recipe a little. Switched some things, added others. It’s like being a scientist. Sometimes you just have to find the right formula.

The ingredients are quite simple. You may have these in your pantry all ready.

I could eat them just like this. I know raw eggs are bad for you, but I grew up licking all my mom’s cake batter bowls and I am still here to talk about it.

Bottom line, these cookies came out like I wanted, not too sweet. They had plenty of Biscoff flavor and the two chocolates blended in well as the cookie melted in my mouth. Mmmm, Mmmm, good!

Biscoff Oatmeal Double Chocolate Chip Cookie

by The Sweet Chick

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients (32 cookies)

3/4 cup Biscoff Spread
1/2 stick (1/2 cup) Crisco Vegetable Shortening
1/2 cup granulated sugar
1/3 cup light brown sugar
4 tablespoons milk
1 teaspoon pure vanilla extract
1 large egg
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Quaker quick oats
1 cup chocolate chips ( I used mini Hershey kisses, but you can use semi-sweet or dark)
1/2 cup white chocolate chips

Instructions

Preheat oven to 350º F.

In a large bowl or stand mixer combine the Biscoff spread, shortening, both sugars, milk, and vanilla. Beat at medium speed of electric or stand mixer until well blended. Then add egg and blend again.

In a separate bowl blend together the flour, baking soda, and salt. Add this dry mixture to the wet mixture and mix on low speed.

Slowly add the oats and chocolate chips until all is well blended.

Using a medium cookie scoop, drop the balls of dough onto a greased cookie sheet about 2 inches apart.

Bake for 10 minutes or until cookies are a golden color. Then let cookies cool on cookie sheet for 2 minutes before removing and placing on cooling rack.

Grab a glass of milk and dunk one in. Eat and enjoy!

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Baked Stuffed Chicken Breast Recipe

Mains

Christiana George

Updated Date:
June 8, 2023

I have been asked by many of you to share a recipe for a stuffed chicken breast. After all, it is a very popular dish in the United States, especially southern states. In fact, it is one of the most ordered dishes in many restaurants.

Personally, I like to make my own version of these chicken breasts because they are so much healthier than the ones served at restaurants and are also cheaper too! You can use this recipe as a guide when you want to make some baked stuffed chicken breasts at home.

Ingredients:

1-1/2 teaspoons salt

1/2 teaspoon pepper

3 tablespoons all-purpose flour, divided

3 tablespoons butter or margarine, divided

2 large sweet red peppers, cut into strips (about 4 cups) or 1 can (16 ounces) whole tomatoes, drained and chopped fine (about 2 cups) and 1 cup fat-free chicken broth.

1/2 cup chopped onion

1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided

4 boneless skinless chicken breast halves (about 1-1/2 pounds total), cut horizontally almost in half to make 6 pieces.

1/3 cup grated Parmesan cheese

Directions:

Preheat oven to 400 degrees F. Lightly grease a 13x9x2-inch baking dish. Arrange chicken breasts in dish, spacing evenly. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.

Place about 2 tablespoons flour in each breast half, patting on flour to coat well.

In a 10-inch skillet over medium heat, melt 1 tablespoon butter and the remaining 2 tablespoons butter; add onion and red peppers; cook until tender, stirring occasionally (about 5 minutes).

Stir in tomatoes and broth; bring to boiling over high heat. Reduce heat to low; simmer 5 minutes or until mixture thickens slightly.

Remove from heat; stir in remaining 1 tablespoon flour and the remaining 1/2 teaspoon pepper. Spoon tomato mixture evenly over chicken breasts, spreading to cover completely (about 3/4 cup sauce for each breast half).

Top with about 2 tablespoons mozzarella cheese for each breast half, spreading to cover completely. Sprinkle with Parmesan cheese.

Bake at 400 degrees F for 30 minutes or until chicken is no longer pink (170 degrees F) and juices run clear when thickest part of chicken is pierced with a knife.

Remove from oven. Cover with foil and let stand for 5 minutes before serving.

Nutrition Facts:

1 serving = 3 pieces chicken + 1/3 cup tomato sauce + 2 tablespoons mozzarella cheese + 2 tablespoons Parmesan cheese

Nutrition-Per-Serving:

Calories: 326.4; Total Fat: 12.7g; Cholesterol: 82mg; Sodium: 579.5mg; Total Carbohydrate: 8.6g; Dietary Fiber: 0.6g; Protein: 36.8g