Oatmeal Biscoff Cinnamon Chip Cookies

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Oatmeal Biscoff Cinnamon Chip Cookies

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 Cookie Collage

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 egg

1 teaspoon vanilla

1/2 cup Biscoff Spread

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine flour, oatmeal, baking powder, dark brown sugar, light brown sugar, salt, and cinnamon chips.
  3. Mix well to combine dry ingredients and then add butter, egg, vanilla and Biscoff.
  4. 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.
  5. Shape into 1-inch balls and place onto a lightly sprayed baking sheet (Or use parchment, my preference).
  6. Very slightly flatten cookies with the bottom of a drinking glass.
  7. Bake for 10-12 minutes or until the cookies are very light golden and just set.
  8. Store in an airtight container at room temperature.
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Biscoff Snickerdoodles

Biscoff Snickerdoodles text

Sometimes I just can’t seem to let things go…. I’m still obsessing over Biscoff Spread and still creating new ways to indulge.  I keep telling myself to move on, but that. ain’t. happenin. yet… These Biscoff Snickerdoodles are almost like my tried and true Snickerdoodles recipe, but with a much deeper, richer flavor, thanks to that distinct gingerbread, caramel-like flavor of the Biscoff Spread.  Whether you’re a culinary expert or novice baker, these are quick to mix up and get in the oven.  Too hot to turn on your oven?  Try these Biscoff No-Bake Cookies.

Make sure you don’t omit the cream of tartar because it’s crucial as  it works with the baking soda for leavening.  Be sure and set your timer so that you don’t over bake.  You definitely want to maintain that wonderful chewy texture that Snickerdoodles are famous for.

Biscoff Snickerdoodles stacked

These are my new “favorite cookie”.  Well… this week anyway.

Biscoff Snickerdoodles with jar

Surely I’ve convinced a few of you to go out and buy yourself a jar of Biscoff Spread…. The possibilities are endless!

Biscoff Snickerdoodles

Makes 42-48 cookies, depending on the size of your dough balls.

1 and 1/2 cups sugar

1/4 cup unsalted butter (1/2 stick), softened

1 teaspoon vanilla

1/2 cup Biscoff Spread

2 eggs

2 and 3/4 cups all-purpose flour

1 teaspoon cream of tartar (Do not omit)

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons sugar

2 teaspoons cinnamon

  • Preheat oven to 400°F.  In a large bowl, combine the sugar, butter, vanilla, eggs and Biscoff spread and combine with an electric mixer.
  • Stir in flour, cream of tartar, baking soda and salt, and combine thoroughly until the dough comes together.
  • Shape dough into 1-inch balls (Use a small cookie scoop if you have one.  It makes the task of diving the dough easier and your dough balls are more uniform that way.  You still have to roll them after scooping, though.)
  • In a small bowl, combine 2 tablespoons sugar and the cinnamon and roll balls in the sugar mixture.
  • Place 2 inches apart on an un-greased cookie sheet.  I always use parchment, but it’s not necessary.
  • Bake for 8-10 minutes or until cookies are just set.  Immediately remove from the cookie sheet and place on a wire rack to cool, so that they do not continue to bake.

Biscoff Snickerdoodles Collage

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Biscoff No-Bake Cookies

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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-Bakes with open jar

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!

Stacked Biscoff No Bakes

Biscoff No-Bakes closed jar better

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Everyday Mom's Meals

Snickerdoodles

Cookies are definitely my weakness.  Of all the things I bake, there’s nothing I LOVE more than a fresh, warm, chewy cookie.  I think we’ve already established that I’m crazy for cinnamon, so it should be no surprise that these Snickerdoodles are one of my all-time favorite cookies.  You NEED to bake these cookies.  You will LOVE them, too.  Your family will LOVE you for baking them.  They have a wonderful slightly crisp exterior from the cinnamon sugar coating, but once you take a bite, it’s all chewy deliciousness inside.

Snickerdoodle and milk 4

I’ve been making these for over 30 years, so I have no idea where the original recipe came from.

Yield: 42 cookies

1 1/2 cups sugar

1/2 cup butter, softened to room temperature

1 teaspoon vanilla

2 large eggs

2 3/4 cups flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons sugar

2 teaspoons cinnamon

Preheat oven to 400°F.  In a large bowl, cream butter and sugar together with an electric mixer, and then add eggs and vanilla, blending well.  Combine flour, cream of tartar, soda and salt and whisk together, then add to the butter mixture, mixing until well combined and dough comes together.  I use a small cookie scoop to scoop out the dough balls so that they are all uniform in size, and then I roll each in a  ball.  If you don’t have a cookie scoop, then just pinch off sections of dough and roll them into 1-inch balls.  Combine 2 tablespoons sugar and 2 teaspoons cinnamon in a small bowl, and roll balls of dough in this mixture.  Place 2 inches apart on an ungreased cookie sheet.  I use a 13 X 18 (1/2 sheet) pan and get 15 dough balls on each sheet.  Bake for 8-10 minutes or until set and then remove to a cooling rack to cool completely.   Mine were perfect at 9 minutes.   I believe it’s better to under bake than over bake here.