Chocolate Chip Oatmeal Biscoff Cookies

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Christiana George
Christiana George
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times).With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

I’m was in the mood for cookies.  I am always on the look out for new chocolate chip cookie recipes.  I found one on  for Chocolate Chip Oatmeal cookies.  I love chocolate chips and I love oatmeal, so I gave it a try.  I just adjusted the recipe one tiny but. I substituted 3/4 Biscoff Spread for the 3/4 cup light brown sugar it asked for.

Chocolate Chip Oatmeal Biscoff Cookie

2 sticks unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar (I used Biscoff Spread)
2 large eggs
1 tablespoon pure vanilla
2 1/2 cups all purpose flour
1 cup rolled oats (I used Quick Oats)
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups semi-sweet chocolate chips ( I used Dark chocolate chips)

1. Preheat oven to 350 degrees F. and line a baking sheet with a silpat liner or parchment paper.

2. Cream your butter and sugars into a stand or electric mixer until well combined. Add eggs and vanilla mixing until well combined.

3. Place flour, oats, baking soda and salt into a large bowl. Mix to combine. Slowly add to wet ingredients along with chocolate chips, mixing until just combined. Scoop dough onto prepared baking sheet about 1 inch apart. Press cookies down to about 1/2 inch before baking. Bake for 11-14 minutes, until edges start to turn golden brown. Let cool on baking sheet for 10 minutes before transferring to cooling rack. Let cool completely.

I think they came out pretty tasty.  Gotta love Biscoff!

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