\\\\\\\' Print

Biscoff Oatmeal Cookie Sandwiches

Ingredients

Biscoff Oatmeal Cookies

  • 1/2 cup butter, softened
  • 1/2 cup Biscoff spread or cookie butter, slightly melted in microwave
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup flour
  • 1 3/4 cups quick-cooking oats
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup heath bar chips

Biscoff Frosting

  • 1/2 cup butter, at room temperature
  • 1/4 cup Biscoff
  • 1 1/2 cups powdered sugar
  • 1–3 tablespoons cream (or milk)
  • 1 teaspoon vanilla

Instructions

For the Biscoff Oatmeal Cookies

  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
  2. In a large mixing bowl, cream together butter, Biscoff spread, and both sugars until smooth and fluffy. Mix in egg and vanilla. Add flour, oats, baking soda, cinnamon, nutmeg, and salt, and stir in until just incorporated. Gently fold in chocolate chips.
  3. Drop by rounded spoonfuls (approximately 1 1/2 inches in diameter) on cookie sheet, spaced two inches apart. Bake for 12-14 minutes, until the edges of the cookies have set and the center is still fairly soft (hello, chewy cookies!). Remove sheet from oven and allow cookies to continue “baking” on stovetop for another five minutes before removing them to a cooling rack.

For the Biscoff Frosting

  1. Cream together the butter and cookie butter in the bowl of an electric mixer. Slowly add the powdered sugar. Add vanilla and one tablespoon of cream at a time; beat until light, fluffy, and desired consistency.

Find it online: https://www.thebatterthickens.com/biscoff-oatmeal-cookie-sandwiches/