I made Carol's Biscoff Cookies awhile ago. Our neighbor Jean happened to come over as I was taking the cookies out of the oven. I insisted she try a few and take some back to her hubby, Jim.
Jean checks the blog and checked out the recipe. She made them for her church bake sale so I'm thinkin she really liked them.
We are going back to NY soon and we are finally getting together with Jean and Jim for dinner. I didn't want to make Carol's Biscoff cookies since Jean made them, I wanted to give them a sample of another Biscott cookie.
This is another recipe from Carol and Barbara Bakes. Usually I adapt a thing of two but didn't change a thing.
3/4 C all purpose flour
1/2 tsp. baking soda
1 tsp. cinnamon
1/8 tsp. salt
1/2 C butter, softened
1/2 C sugar
1/2 C brown sugar
1 large egg
1 tsp. pure vanilla extract
1/2 C biscoff spread
1 1/2 C old fashion oatmeal
1 C raisins
In a bowl, add the flour, baking soda, cinnamon and salt.
In another bowl, which I used my kitchen aid I added the butter and both sugars. Cream until light and fluffy. Add the egg, vanilla and biscoff and beat until smooth.
Add your dry ingredients that are in your other bowl to the butter/biscoff mixture. Also add the oatmeal and the raisins.
Once mixed put the bowl in the fridge for 30-45 mins.
Preheat oven to 350 and spray cookies sheet with pam and next time I'm going to use parchment paper.
Add rounded tablespoon and place 2 inches apart.
Bake for 8-10 minutes. The center will be soft.
THIS is important- let the cookies cool on the cookies sheet for 3-5 minutes. You know the first batch I pulled out I didn't do that. Those cookies didn't make it over to Jeans.
Once they cooled for those 3-5 mins. put them on a wire rack for additional cooling.
Original recipe HERE
Note: The recipe was my first recipe to be featured on another blog. Thank you Close to Home!
Carol adapted the recipe from Barbara Bakes. Barbara's recipe Chunky Biscoff White Chocolate is on my must make list.