Once again, I made the mistake of not reading the directions before making these cookies, because you need to refrigerate these cookies for a minimum of 3 hours, then pull them out of the refrigerator and let them warm back up to room temperature. Yeah, once again, poor planning on my part.
These cookies are probably meant more for fall or winter because of the gingerbread flavor to them. Also, you need to be sure you have cookie butter, which is something I didn’t know existed, but is actually pretty tasty if you feel like eating it with a spoon. Below is a picture of the container for cookie butter.
You’ll find this stuff next to peanut butter at your local grocery store, should you be interested in making this recipe.
Overall, this is a very tasty recipe, and I recommend it if you plan ahead of time. If you want a recipe to make impulsively, this is one you should pass on.
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking powder
- 1 cup Biscoff creamy cookie spread, room temperature
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup quick-cooking oats
- Whisk together the first 5 ingredients.
- In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes.
- Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours.
- Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.