Ingredients
¾cupall-purpose flour,spoon and leveled
¼tspsalt
½tspbaking soda
½tspbaking powder
½cupunsalted butter,melted, slightly cooled
¾cuplight brown sugar,or dark brown sugar, packed
1large egg
½cupcreamy Biscoff spread,or crunchy
2tsppure vanilla extract
2cupsquick oats
1½cupswhite chocolate chips,or chunks
Preparation
Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Toss the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the Biscoff until combined. Finally, whisk in the vanilla.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick.
Fold in the oats and 1¼ cups of white chocolate, reserving the remaining ¼ cup for later. The cookie dough will be thick and heavy.
Roll the dough into balls, about 2 to 3 tablespoons of dough each. Place 8 balls of dough onto each cookie sheet.
Bake the cookies for 11 to 12 minutes. The cookies will look very soft and underbaked, and will continue to bake on the cookie sheet.
Remove from the oven and lightly press down on each cookie to slightly flatten.
Press 1 to 2 pieces of the remaining white chocolate chips or chunks into each cookie.
Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Serve and enjoy!
