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!

OATMEAL COOKIES (WITH WHITE CHOCOLATE CARROT CAKE M&Ms)

Baking Temperature: 350 degrees

Baking Time: 11-13 minutes

Ingredients:

½ cup butter (1 stick), softened

¾ cup packed light or dark brown sugar

1 teaspoon vanilla extract, or vanilla paste

Pinch salt

½ teaspoon baking soda

1 large egg

1 cup whole wheat pastry flour

2 cups old fashioned rolled oats

¼ - ½ cup cinnamon chips or ¼ teaspoon cinnamon, optional

1 bag White Chocolate Carrot Cake M&Ms (from Walmart at Easter Time)

Directions:

Preheat the oven to 350 degrees.  Lightly grease 2 baking sheets , line with parchment paper or cook on a baking stone.

Cream the butter, sugar, vanilla, salt and baking soda in a medium bowl.  Beat in the egg, scraping the bowl once it is incorporated, then the whole wheat pastry  flour, old fashioned rolled oats  and cinnamon chips .  Drop the dough by tablespoonfuls onto the prepared baking sheets.  Add 5 Carrot Cake M&Ms to each cookie - One on the top and one on each of the four sides.

Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), 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.

Ingredients

adding flour

ready for oats

all mixed up

Carrot Cake M&Ms added

Just Out of the Oven