If you've ever flown on Delta then you've probably been offered a package of Biscoff cookies as a mid-flight snack. If you turned these cookies down, then you don't know what you missed! They're kind of like a mix between graham crackers and ginger snaps. And they're delicious. After having them on a Delta flight, I realized that I could also find them at the grocery store, and then I started seeing them pop up in recipes on a few blogs that I follow. The first time I used them in a recipe was as the crust for cheesecake and it was amazing. Then not too long ago, they came out with a Biscoff spread.
|The star of the show.|
Soft Oatmeal Cookies with Biscoff Glaze (Makes 4 dozen)
Original recipe from Bake at 350
2 cups quick oats
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. salt
1 1/2 cups flour
1/2 cup (1 stick) salted butter (I used unsalted and it was fine)
2 T. vegetable oil
1 c. light brown sugar
6 T plain Greek yogurt
2 t. vanilla extract
For the glaze:
1/4 cup Biscoff spread
1/4 cup milk
1 1/2 cups powdered sugar
2 t. light corn syrup
Whisk together the oats, cinnamon, baking soda, salt and flour. Set aside.
Add the flour mixture to the butter mixture in three parts. Beating enough each time to just incorporate the dry ingredients. Let the dough rest for 30 minutes.
While the cookies are cooling, make the glaze. Whisk together all of the ingredients until smooth. Mine seemed a little thick at first so I added another splash of milk. Then place the rack of cookies over a baking sheet or a piece of wax paper and drizzle with the glaze until you've used it all. I used a glass measuring cup to pour the glaze over the cookies.
I'm hoping to try a couple new recipes today, so I can write about them while I'm on a work trip next week. I hope you're all having a great weekend and enjoying some great weather. I know we are!