Soft Oatmeal Cookies with Biscoff Glaze

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.

It is about the consistency of peanut butter, but it contains no nuts and is 50% crushed Biscoff cookies. I saw this recipe and then stumbled across the spread at the Italian grocery store in St. Louis and knew that it was time to make these cookies. They were very simple to make and turned out AWESOME! Joe has dubbed them his new favorite cookie. They are soft and chewy and the glaze just puts them over the top. The recipe calls for quick oats which I think is important because you have to let the dough sit for 30 minutes before baking, and that gives the oats time to soak up some moisture and lose the raw oat texture. Here's the recipe!

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
1 egg
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.

In a large bowl cream together the butter, oil and sugar. Add the egg, beating until fluffy. Add the yogurt and the vanilla, scraping down the bowl as needed.

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.

After 30 minutes, preheat the oven to 350 degrees. Use a small spoon or a 1" cookie scoop to scoop balls of dough onto a parchment paper lined baking sheet. Or if you have non-stick oven safe mats, those work great too. Bake for 10-12 minutes until golden brown. The original recipe uses a larger scoop, so if you do that, bake for a little longer. After baking, transfer the cookies to a wire rack to cool.

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.

 Let the glaze set up for about 30 min. You could pop them in the fridge to help speed that up if needed :)  That's it, enjoy!

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!