There’s a simple elegance about a good oatmeal cookie, don’t you think? Something wholesome about its unfussy sweetness that’s just so satisfying.
As long as you don’t hide raisins in it, masquerading as chocolate chips…that’s just dastardly. To quote somebody witty on the internet, “Chocolate chips that look like raisins are the reason I have trust issues.”
But take comfort, for there are no raisins lurking in these cookies. No, siree! Nothing but oats, chocolate, half a bag of heath bar crunch I had leftover from another batch of cookies and decided to toss in, and a generous number of Ghiradelli dark chocolate disks that somehow retained their fresh-from-the-oven melty quality even days later. Chocolate is magic, I swear.
Full disclosure: I also added Biscoff to these biscoff oatmeal cookies. I had half a jar that had been sitting around since I made the (diviiiine) Pumpkin Biscoff Cupcakes back in November and I thought it was time I put it to good use. And I thought the wholesome, cinnamon-y sweetness of the cookie butter would complement the wholesome, cinnamon-y sweetness of oatmeal cookies. I was right. (How could i have been wrong?)
Because the Biscoff flavor does complement the cookies so well, and because there isn’t all that much Biscoff in the recipe, the Biscoff flavor stands out most in the Biscoff frosting sandwiched between the two cookies.
The biscoff oatmeal cookie is the main attraction here – a thick, chewy mouthful of oats, chocolate, and wholesome, cinnamon-y sweetness – but the Biscoff frosting makes for a light, lovely counterbalance to the toothsome texture of the cookies.
As we’re bombarded by a slew of April showers rolling in a month late, these biscoff oatmeal cookie sandwiches are exactly the kind of comfort-in-cookie-form you need for those dreary afternoons when the only thing heavier than the overcast clouds are your sighs.
- 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
- 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
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- 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.
- 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.
- 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.