COOKIE SPREAD & OATMEAL COOKIES

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!