Biscoff Oatmeal Cookies. Oh Yes. I Went There

So, back in April, David and Dorothy both participated in St. Anthony’s Triathalon. Its a huge event that pretty much shuts down most of our city for a few days. Dorothy ran the Meek and Mighty (for kids 7 and up) and David ran the full Olympic distance as he has for the last 10 years or so. In the bags that everyone got at registration we found these:
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Two of them. One in each bag. I was actually mad about it. I had successfully kept this stuff out of my kitchen until late April. And now there were two jars to contend with! Have you tried it yet? Dude….it would be trouble to keep it around. I’d be sneaking spoonfuls at every chance I got.
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But at least I read a few blogs, and some of these people have experimented with Biscoff Spread so that I didn’t have to do the work. Two Peas and Their Pod is a blog that I found recently and discovered that they have a recipe for Oatmeal/Biscoff cookies. Today was the day. I made two batches. It wasn’t dificult, I had all the ingredients in the house. I modified the recipe slightly by increasing the oatmeal and using white whole wheat flour instead of regular all purpose flour. I’ve been doing that in a lot of my baking lately. Sneaking in the healthier stuff. Right. Because this is a totally healthy recipe. Riiiiiight.
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Biscoff Oatmeal Cookies
Adapted from Two Peas and Their Pod
makes 45-50 cookies. depending on how much batter you eat

2 1/4 cups old fashioned oatmeal
1/2 cup plus 2 Tablespoons flour (I used white whole wheat)
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup unsalted butter at room temperature
1/2 cup biscoff spread
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla

Mix oatmeal, flour, baking soda, cinnamon, and salt in a small bowl and set aside
Cream together the butter, biscoff spread and sugars
Add egg and vanilla and mix thoroughly
stir in flour and oatmeal mixture.
Refrigerate for at least 30 minutes

preheat oven to 350
drop spoonfuls onto parchment-lined baking sheet and bake for 8-10 minutes
let cool on pan for 5 minutes and then remove to a cooling rack.

try not to eat them all at once.

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