I love chocolate chip cookies. I love oatmeal cookies. And I love speculaas cookies. So last week-end when I was looking for something to bake I thought making a mix of these three together would probably be the world’s greatest invention ever.
Last month when my in-laws visited from Belgium they brought me a huge jar of speculaaspasta (or speculoospasta to some) which is pretty much Belgian spice cookies ground into a creamy spread for bread. It’s a relatively new invention and it has become a staple breakfast item in a lot of Belgian households. Before the spread was available my husband’s family would eat a piece of bread with butter and the cookies laid on top. Strange but true. Belgians have very peculiar breakfast habits that I’ve happily adopted. Chocolate for breakfast? I’m not going to reject such a thing.
I know this spread’s popularity has reached all corners of the world in the past few years. In North America it’s usually sold as Biscoff Spread if I’m not mistaken. In any case, if you ever come across it, grab a few jars. It’s great for eating on bread, spread on top of cake or simply eaten by the spoonful. And of course for baking. Go here to find so many delicious looking recipes using this spread.
Read on for the recipe for these delicious Chocolate Chip Oatmeal Speculaas Cookies.
Chocolate Chip Oatmeal Biscoff Spread Cookies
2/3 cup quick cooking rolled oats
1 cup Biscoff cookie spread
2/3 cup light brown sugar
1 large egg
1 tsp vanilla extract
1 tsp baking soda
pinch of salt
1/2 cup dark chocolate chips or chunks
1. Preheat oven to 350°F and grease 2 cookie sheets or line with parchment paper.
1. Beat cookie butter and brown sugar in a large mixer bowl at medium speed until creamy. Add egg and vanilla; beat until combined.
2.Reduce speed to low and add baking soda, oatmeal, and chocolate chips; beat just until incorporated.
3. Put dough in covered bowl and refrigerate for 1-3 hours (but if you don’t do this they still come out fine!).
4. Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 9 minutes or until golden. Cool for 3 minutes on baking sheets, then transfer cookies to a wire rack to cool completely.
Enjoy. I know you will.