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. Continue reading
Jillian In Italy 