Ever since I made those Biscoff cupcakes, I've been thinking of ways to incorporate the spread into other treats. Since it has such a nice sweet and spiced flavor to it, I thought it would be the perfect little kick in some oatmeal raisin cookies. When I was making the dough, I started off by adding a few tablespoons and then quickly realized that in order to really taste it I needed to add a few more. I'm glad I did! Don't be alarmed by the shape of these as they do not bake flat. They're puffy with crunchy exteriors and have centers that are moist and full of juicy raisins (think scone-like). They'd be perfect for an early morning snack or a late night treat. Enjoy!
Biscoff Oatmeal Raisin Cookies
1½ c. flour
1 c. sugar
1 c. brown sugar, packed
14 tbsp. (1 ¾ sticks) butter, room temperature
½ c. Biscoff spread
½ tsp. baking powder
½ tsp. salt
½ tsp. vanilla
¼ tsp. nutmeg
¼ tsp. cinnamon
3 c. old-fashioned rolled oats
1 ½ c. raisins
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
2. In a medium size mixing bowl, combine flour, oats, baking powder and salt. Whisk together and set aside.
3. In the bowl of a stand mixer, beat together butter, Biscoff spread and sugars until light and fluffy (2-3 minutes). Add eggs one at a time, mixing after each addition until combined. Add vanilla, nutmeg and cinnamon. Mix until incorporated.
4. With mixing speed on low, gradually add in dry ingredients. Once combined, remove bowl from stand and fold in raisins.
5. Using a large cookie scoop, place 2" balls of dough approximately 2" apart from each other on the prepared sheet. Slightly pat down with the palm of your hand or the bottom of a glass cup. Place in oven and bake for 20-22 minutes, rotating the sheet half way through the baking process. Do not over bake!
6. Remove from oven and let cool on pan for 3-5 minutes. Transfer to a wire rack to cool completely.
Adapted from The New Best Recipe, Chewy Oatmeal-Raisin Cookies | Makes approximately 20 large cookies