Wednesday, January 22, 2014

Cookie Butter White Chocolate Oatmeal Cookies

Biscoff. Cookie Butter. Speculoos. I talked about this amazing product last summer on the blog when I made my chocolate and cinnamon chip cookie butter cookies. Do you remember? Well, if not, you should go back and take a look at that post. I go on and on and on about how much I love cookie butter. If you don't yet know it, you need (noticed how I bolded, italicized, and underlined that? :)) to get to know it! 

This recipe is adapted from the ever wonderful, Sally's Baking Addiction. I've made several of Sally's recipes thus far, and they're always excellent!


-3/4 cup all-purpose flour
-1/4 tsp. salt
-1/2 tsp. baking soda
-1/2 tsp. baking powder
-1/2 cup unsalted butter, melted
-3/4 cup dark (or light) brown sugar
-1 large egg
-1/2 cup cookie butter/Biscoff/speculoos spread (creamy or crunchy)
-2 tsp. vanilla extract
-2 cups quick oats (do not use regular oats)
-1 and 1/4 cups white chocolate chips or chunks 


Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper and set aside. Melt the butter in the microwave or on the stove and let cool slightly. In the meantime, whisk the flour, salt, baking soda, and baking powder together in a large bowl; set aside. In a large bowl, whisk together the melted butter and brown sugar until no lumps remain. Whisk in the egg, followed by the cookie butter spread, until combined. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients, and stir together with a spatula. Fold in the oats and 1 cup of the white chocolate chips. The dough will be thick and heavy.

Form dough into balls (about 2 to 3 Tbsp. of dough each), and place on cookie sheets, two inches apart. Bake cookies for 11 to 12 minutes. The cookies will look soft and slightly underbaked; this is okay, as they will bake a little more while on the cookie sheets. If desired, press down the cookies slightly to flatten them out (I did not do this). Also, if desired, press remaining 1/4 cup of white chocolate chips/chunks into top of cookies (also, I did not do this step). Allow cookies to cool for 10 minutes on cookie sheets before removing to cool completely on cooling racks. Store in airtight container for up to 1 week. Makes 18 to 20 cookies.

These cookies are sweet but not overly so. The white chocolate chips add to the sweetness. And the cookie butter flavor lends a nice change of flavor from a more traditional cookie. The cookies have some great gingerbread and cinnamon flavor notes. And the oats? Well, they make these a healthy cookie, of course! ;)

I loved the texture of these cookies, too. Chewy and airy with an ever so slight crunch around the edges. Cookie texture perfection!

If you end up trying these cookies, be sure to use quick, not regular oats. But what if you only have regular oats in your pantry? No problem! Pulse those regular oats a few times in your food processor, and voila, you'll have yourself quick oats. As Sally notes in the original blog post, the finer quick oats act more like a flour in this recipe and are important to the way this dough comes together; regular oats won't allow the dough to bind together as it should.

Cookie Butter. Go get yourself some. ASAP.

But a warning if you have this in your house: you may want to eat it by the spoonful.

Don't say I didn't warn you!!

Just realized it's been 17 days since my last post. OOPS! Hopefully I'll get back to posting once or twice a week again soon. In the meantime, hope everyone has been enjoying some delicious goodies in their own kitchens. :)

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