In these cookies, which have oatmeal, cocoa and chocolate chips, the Biscoff isn’t obvious, but it is necessary. It’s part of what gives these small sweets their great texture — crispy around the edges, a little less crisp in the middle — and their delightfully off-balance flavor — you think it’s all about the chocolate and then there’s the spice and then it’s just too good to spend time thinking about it.
I have to admit that I didn’t even taste the Biscoff/ Speculoos in these cookies at all – not to say they weren’t delicious, just that it didn’t really add anything to them. I’m pleased, though to be using up the jar of spread I have (otherwise I might just eat it all myself!). These cookies come together really easily, benefit from some time in the fridge and a small cookie scoop to make sure they are even-sized and bake up in around 12 minutes.
Mine didn’t spread as flat as Dorie’s show in the book but they were a little crispy on the outside and chewy on the inside – just how I like them. A great recipe to use up bits and pieces (a few choc chips, some oats and speculoos spread) hanging around my pantry!
Get the recipe for Dorie Greenspan’s Chocolate-Oatmeal Biscoff Cookies on page 197 of Dorie’s Cookies.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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