Description
Delightfully chewy and flavorful, Biscoff White Chocolate Oatmeal Cookies combine the warm spices and caramel notes of Biscoff cookie butter with creamy white chocolate chips and hearty oats. These cookies offer a perfect balance of sweetness and texture, making them an irresistible treat for cookie lovers seeking a unique twist on classic oatmeal cookies.
Ingredients
Dry Ingredients
- 1 1/2 cups rolled oats
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup Biscoff cookie butter
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, and ground cinnamon until well combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream softened unsalted butter, Biscoff cookie butter, and light brown sugar until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until fully incorporated, creating a smooth batter.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until all ingredients are incorporated. Avoid overmixing to keep cookies tender.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the dough, distributing them evenly without breaking them up.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and centers look set but still soft.
- Cool: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set and maintain their chewy texture.
Notes
- For chewier cookies, slightly underbake and allow them to cool fully on the baking sheet.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Freeze dough balls for up to 3 months to bake fresh cookies anytime.
- Substitute white chocolate chips with dark chocolate chips if preferred.
- Make sure the butter is soft but not melted for ideal creaming texture.
