Deep Dish Biscoff Oatmeal Toffee Cookies
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Total Time
35 mins
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Servings
6 -8 deep dish cookies
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Course
Dessert, Baked Goods
Deep Dish Biscoff Oatmeal Toffee Cookies
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Deep dish oatmeal cookies made with Biscoff Spread and toffee bits. Top with vanilla ice cream for an extra special dessert!
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Ingredients
- 1 1/2 cups old fashioned oats
- 1/2 cup all-purpose flour plus 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter at room temperature
- 1/2 cup Biscoff spread
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup Toffee bits
- Ice cream for serving, optional
Instructions
- 1. Preheat the oven to 350 degrees F. Grease ramekins (6 oz size) with cooking spray. Set aside.
- 2. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.
- 3. In the bowl of a stand mixer, add the butter, Biscoff spread, sugar, and brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla extra and beat until smooth.
- 4. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Stir in the toffee bits.
- 5. Take about 1/4 cup cookie dough and press it into a ramekin. Continue with the rest of the dough. Place the ramekins on a large baking sheet and bake for 10-12 minutes or until cookies are golden around the edges, but still soft in the center. You want them to be a little under baked. Remove from the oven and cool for 2 minutes. Top the deep dish cookies with a scoop of vanilla ice cream, if desired, and serve warm.
- Note-you can use Trader Joe's Cookie Butter in place of the Biscoff Spread.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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