Wednesday, April 11, 2012
I have heard Biscoff Spread mentioned many, many times in the last few weeks. My curiosity got the better of me, so I asked Robin Sue at The Big Red Kitchen as to what "is this stuff?" Sweet Robin got right back to me and told me it is a spread made in Belgium and asked me if I had ever eaten the thin, brown cookies given out on Delta Airline flights. Oh yes, I did remember. I just did not recognize the name. In fact, if you were ever on a Delta flight with me, I was the one walking down the aisle asking if I could have your cookies!!!
So, on my next grocery visit, I thought I would just "look" to see if the store carried it. Oh yes, top shelf, right over the peanut butter and sitting next to the Nutella. Thought for a few minutes, read the label, and decided it wouldn't hurt (?) to buy it and check it out. Yes, you guessed it, I was eating it out of the jar by the spoonfuls. So very delicious.
I started looking for recipes for this. Robin had a great recipe here, but I wanted something simple where I could use this addictive spread and hurry to get it out of the house. I found a recipe for cookies, don't remember where, but I made a couple of changes and we had the best smelling cookies baking in the house this morning. Hurried some to the neighbors for fear of getting hooked again.
Try these cookies...if you dare. They are delicious!!!
Biscoff Oatmeal Cookies
1 1/2 cups old-fashioned oats
1/2 cup all-purpose flour, plus 2 tablespoons of flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup Biscoff spread
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
I added 1/4 cup chocolate chips. Raisins probably would have been the right addition, but I do not care for raisins unless they are chocolate covered....I know......
In a medium bowl, whisk together oats, flour, baking soda, cinnamon and salt. Set aside.
In the bowl of the stand mixer, add the butter, Biscoff spread, sugar, brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla and beat until smooth.
Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Chill the dough for 30 minutes in refrigerator.
Preheat oven to 350 degrees. Form the cookie dough into rounded tablespoons and place them 2 inches apart on baking sheet. Bake 10 to 12 minutes or until golden and just firm around the edges. Cool the cookies, if you can wait. Makes about 2 1/2 dozen (which is just enough to cause problems)