Ingredients
- 10 tablespoons unsalted butter, cubed
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup old fashioned rolled oats
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup Biscoff spread (also called Cookie Butter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
Directions
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In a medium saucepan over medium heat, melt the butter. Continue to cook the butter, swirling the pan occasionally, until it foams and froth. The butter will begin to sputter and crackle. Allow the butter to become fragrant with brown bits beginning to form on the bottom of the pan. Once the bits are amber brown, remove the pan from heat and pour the butter into a small heatproof bowl. Be careful not to let the butter burn. Allow to cool until just warm, about 20 minutes.
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Preheat the oven to 350°F. Line large baking sheets with nonstick baking mats or parchment paper.
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In a small bowl, combine the flour, baking powder, baking soda, salt, and oats.
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In the bowl of an electric mixer, beat the brown sugar, granulated sugar, and cooled butter into very well combined, about 3 minutes. Beat in the Biscoff. Add in the egg and vanilla and beat until combined. On low speed gradually add the flour mixture and beat until just combined. Beat in the chocolate chips.
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Drop 3-tablespoon sized balls of dough onto the prepared baking sheets. Bake for 10 to 12 minutes, or until golden brown at the edges. Let cool on a wire rack.
Recipe Notes
Adapted from Cooking Classy
Hi Tessa,
what could we use here in Australia. As we don’t have cookie butter.
Love all your! stuff keep up the great work. We are all so proud of you over here.
Tracy.
Thanks Tracy! You can use peanut butter!
All of my favorite flavors in one cookie! Love it!
They’re a little sweet for my taste. I added peanut butter to the second batch, and they’re a little tiny bit dry, not surprisingly cause I didn’t change the recipe in any other way. But they’re good too. Just a little too sweet for me.
But I’m sure my daughter and her friends will love them, and be appreciative for a Finals Care Package from home!
I bet these are hard to resist, all of my favorite things!
YES. These look fantastic!
they look yummy!
Hi Tessa
Peanut butter, will you use it in place of the cookie butter or with the cookie butter and how much would you use.
Hi Tessa,
While the flavor of these cookies were great, i encountered two issues. First, my dough didn’t come together well. It was very crumbly and didn’t scoop well. I had to hand-form and press all the dough balls in order for them to stay together….almost like i didnt have enough liquid? Not sure…i followed the recipe to a T
Next, once cooked they were very crumbly and crunchy…I was thinking this could have been from over cooking, or if they lacked liquid they just dried out. Any suggestions?? I loved the flavor but wasn’t a fan of the texture, which is likely my own mistake! I’ve made many of your recipes and they always come out perfect, but this one had me perplexed. I may need to try again, but I look forward to hearing from you!
Hi tessa i love your recipes ..i just want to ask if what can u substitute on the all purpose flour??thanks and more power…??