Baking
Temperature: 350 degrees
Baking
Time: 11-13 minutes
Ingredients:
2/3 cup Smooth Biscoff Cookie Spread
4 tablespoons butter (½ stick), softened
½ cup packed light or dark brown sugar
1 teaspoon vanilla extract, or vanilla
paste
Pinch salt
½ teaspoon baking soda
2 large eggs
1 cup whole wheat pastry flour
1 ½ - 2 cups old fashioned rolled oats
¼ cup cinnamon chips or ¼ teaspoon
cinnamon, optional
Directions:
Preheat
the oven to 350 degrees. Lightly grease
2 baking sheets , line with
parchment paper or cook on a baking
stone.
Cream the cookie spread, butter, sugar, vanilla, salt and
baking soda in a medium bowl. Beat in the eggs, scraping the bowl once they’re incorporated, then the whole wheat
pastry flour, old fashioned rolled oats and cinnamon chips (optional) . Drop
the dough by tablespoonfuls onto the prepared baking sheets.
Bake the cookies, reversing the pans midway through (top
to bottom, bottom to top) At this point, use a fork to press the cookies down, bake
until they’re barely set and just beginning to brown around the edges, 11 to 13
minutes. Remove the cookies from the oven and let them cool completely on
the pans.
Igredients |
Creamed butter and sugar |
Adding wet Igredients |
adding flour |
adding oats |
dough |
ready to bake |
Just Out of the Oven |
Ready to Serve |
YUM! |
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