Biscoff Oatmeal Raisin Cookies
Katrina Bahl
- Yield: 24 servings
Ingredients
- 1cup all-purpose flour
- 1/2teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2teaspoon salt
- 1/2cup butter, softened
- 1/2cup Creamy Biscoff Spread
- 1/4cup granulated sugar
- 1/2cup brown sugar, packed
- 1 egg
- 1teaspoon vanilla extract
- 2cups quick oats
- 1/2cup raisins
Instructions
- Preheat the oven to 350F.
- Whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl (using a handheld mixer or stand mixer fitted with a paddle attachment), cream butter, Biscoff Spread, and sugars for 2 minutes until light and fluffy.
- Add egg and vanilla and mix until fully incorporated.
- Slowly add the dry ingredients to the wet and mix until just combined. Stir in oats and raisins.
- Drop by rounded tablespoon onto a silicone or parchment-lined cookie sheet. Bake for 8–10 minutes. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
Recipe from The Biscoff Cookie and Spread Cookbook by Katrina Bahl (The Countryman Press, 2014)
