BISCOFF COOKIE RECIPES

Name: Gingerbread Oatmeal Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1-1/2 dozen.
Ingredients: 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; 1/2 cup sugar; 1/2 cup packed brown sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1 cup quick-cooking oats

GINGERBREAD OATMEAL COOKIES RECIPE: HOW TO MAKE IT

Gingerbread Oatmeal Cookies Recipe: How to Make It image

Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. —Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories Desserts

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield about 1-1/2 dozen.

Number Of Ingredients 12

Ingredients

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
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup quick-cooking oats

Steps:

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.

Nutrition Facts : Calories 210 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 113mg sodium, CarbohydrateContent 26g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

DIY BISCOFF SPREAD RECIPE - HOW TO MAKE BISCOFF SPREAD

DIY Biscoff Spread Recipe - How To Make Biscoff Spread image

This homemade cookie butter recipe make with Lotus biscuits is the perfect dupe of Biscoff's own smooth spread - add extra smashed up Lotus biscuits for crunch!

Provided by Bobbie Edsor

Categories comfort food dessert

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 1

Number Of Ingredients 6

Ingredients

130 g Lotus Biscoff biscuits
30 g melted butter
3 tbsp. milk
15 g soft brown sugar
1/2 tsp. ground cinnamon
2 tsp. lemon juice

Steps:

Combine all of the ingredients in a bowl or food processor. Blend until completely smooth, scraping down the sides of the food processor with a rubber spatular if needed. Decant the cookie butter into a clean jar with an airtight lid. This cookie butter should last up to 2 weeks when kept in the fridge.

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