Why recepie famous for?
Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 18 cookies; they go fast so you may want to make a double batch
Ingredients
3/4 cup all-purpose flour1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking powder
1 cup Biscoff creamy cookie spread, room temperature
1/2 cup unsalted butter
1/2 cup packed brown sugar
1 large egg
1/2 cup sugar
1 teaspoon vanilla extract
1 cup quick-cooking oats
Instructions
Whisk together first five ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours.Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment paper or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.
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