Biscoff Oatmeal Sandwich Cookies
Biscoff cookie butter sandwiched between two Biscoff oatmeal cookies.
Servings: 16 cookies
Ingredients
Biscoff Oatmeal Cookies
- ½ cup (115 g) unsalted butter room temperature
- ½ cup (120 g) Biscoff cookie butter
- ½ cup (120 g) brown sugar
- 1 egg
- 1 tsp (4 g) vanilla extract
- ½ tsp (2 g) cinnamon
- ½ tsp (2 g) baking powder
- ¼ tsp (~1 g) salt
- ¾ cup (100 g) all-purpose flour
- 1 ½ cup (120 g) rolled oats
Sandwich Cookie Filling
- ½ cup (120 g) Biscoff cookie butter
Instructions
- Preheat the oven to 350°F and line a baking tray with parchment paper.
- In a large mixing bowl, cream together the butter, Biscoff cookie butter, and brown sugar until smooth.
- Mix in the egg and vanilla extract followed by the cinnamon, baking soda, and salt.
- Stir in the flour until fully combined, then fold in the rolled oats.
- Scoop the cookie dough onto the prepared pan in 1 tbsp measures and bake at 350°F for 10 minutes, or until the cookies are golden brown around the edges.
- Transfer the cookies to a cooling rack and allow them to cool completely.
- Spread a layer of cookie butter (or another filling) onto one cookie and sandwich it with another. Enjoy!