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Have you ever baked with Cinnamon Chips? They are great to add to muffins, scones, cookies, coffee cakes… the possibilities are endless. They can be a little hard to find in some stores, but my local Albertson’s carries them all the time. They are usually readily available during the holiday season from Thanksgiving thru Christmas.
I really am trying to get Biscoff Spread out of my head, but then the idea for these cookies popped in there instead, so I had to act on it, right?
These Oatmeal Biscoff Cinnamon Chip Cookies (yes, I know that’s a long name) have a very chewy texture with just a pop of cinnamon flavor from the cinnamon chips and a rich, deep, warm flavor from the Biscoff and dark brown sugar. I love it anytime I can make cookies without having to wait for the butter to soften (No, I just don’t like using the microwave, too inconsistent) and these babies are made with melted butter, so you can get started on them right away.
I promise, only one more post about Biscoff and then I’m moving on…
Oatmeal Biscoff Cinnamon Chip Cookies
2 cups flour
1 cup quick cooking oats
2 teaspoons baking powder
1/2 cup dark brown sugar
1/2 cup light brown sugar
1/2 teaspoon salt
1 cup Hershey’s Cinnamon Chips
1 stick butter, melted
1 teaspoon vanilla
1/2 cup Biscoff Spread
- Preheat oven to 350°F.
- In a large mixing bowl, combine flour, oatmeal, baking powder, dark brown sugar, light brown sugar, salt, and cinnamon chips.
- Mix well to combine dry ingredients and then add butter, egg, vanilla and Biscoff.
- Mix until the dough holds together and is well combined. It is a very heavy dough. You may need to use your hands to help the dough come together.
- Shape into 1-inch balls and place onto a lightly sprayed baking sheet (Or use parchment, my preference).
- Very slightly flatten cookies with the bottom of a drinking glass.
- Bake for 10-12 minutes or until the cookies are very light golden and just set.
- Store in an airtight container at room temperature.
- Biscoff Snickerdoodles (awienerdoginthekitchen.com)
- Biscoff No-Bake Cookies (awienerdoginthekitchen.com)
- Cinnamon Chip Scones (awienerdoginthekitchen.com)
- Biscoff White Chocolate Blondies. (sallysbakingaddiction.com)
- Cinnamon Oatmeal Cookies (libbygorman.wordpress.com)
I discovered Biscoff Spread several months ago and it’s still an obsession. Here’s a little about Biscoff’s history: This is straight from the Biscoff website. “Biscoff Spread’s story begins in Belgium in early 2007 with the simple but brilliant idea of Els Scheppers, a culinary enthusiast. Her idea? Create a creamy spread with the unique taste of Lotus Speculoos cookies. With recipe in hand, Els entered the Belgian prime time TV show “De Bedenkers” (The Inventors), competing against 2,000 other entrants. On November 25th a jury of food experts and TV personalities chose Els’s Speculoos spread recipe as one of the finalists of the competition. Lotus Bakeries and Els Scheppers worked together to perfect the recipe and so gave birth to this new culinary delight!” Biscoff is a very creamy, warm caramely, gingery, cinnamony, smooth as silk spread with a texture very similar to peanut butter, only in my opinion it’s a little smoother. This magnificent spread can be used in literally any baking recipe in place of peanut butter. I love it on toast for breakfast or even straight out of the jar with a spoon… it’s that good! I LOVE Peanut Butter No Bake Cookies and started thinking that substituting Biscoff spread for the peanut butter would make a fabulous cookie. I was right! You’re gonna love these. Our local Walmart Neighborhood Market carries Biscoff, and you can also get it at Whole Foods, but not all grocery stores have it yet. Go find yourself a jar of Biscoff and make these cookies. Literally 10 minutes from start to finish.
Biscoff No-Bake Cookies
1 stick butter
2 cups sugar
1/2 cup milk
1 teaspoon vanilla
1 cup Biscoff Spread (You can also use Cookie Butter from Trader Joe’s but I think Biscoff is better)
3 cups quick cooking oats
In a medium saucepan, bring butter, sugar and milk to a rolling boil. (A rolling boil just means that it will continue to boil even when stirred). Remove from the heat and add the vanilla and Biscoff spread and gently combine. Mixture will be very hot, so take care in stirring. Once it’s all combined, stir in your oats until completely coated and saturated. Drop by teaspoonfuls or tablespoonfuls, depending on how large you want your cookie, onto waxed paper or parchment paper. I used a cookie scoop for this step. Allow to set until cool and cookies are set. Store in an airtight container at room temperature for up to a week. Enjoy!