I’ve made a conscious effort to cut down on my cookbook collection, but sometimes there are new cookbooks that I just can’t resist adding to my collection. The most recent example of one of those books is Dorie’s Cookies. As much as I love baking cookies, it was just too good to resist!
Some time ago, I had the pleasure of meeting Dorie Greenspan, and we had a nice conversation about (what else?) cookies. I have a couple of her other cookbooks, too, but I have been especially excited about this cookies book. On my first perusal of the book, the recipe for Chocolate Oatmeal Biscoff Cookies jumped out at me as a must-bake.
And I must say that I couldn’t be more pleased with my first pick from the book. These cookies are fantastic! They combine chocolate with a bit of cookie butter for a wonderful spiced twist on oatmeal cookies. The spice isn’t too bold, but rather it’s just enough to let you know that these are something special.
Dorie also suggests in her recipe that you can substitute peanut butter or chocolate-hazelnut spread for the cookie butter. I’ve not tried either substitution, but I love having a couple of simple ways to tweak the recipe for a little different result.
While the recipe title names Biscoff specifically, you can substitute any brand of cookie butter. I did use Lotus Biscoff spread for these cookies, but there are a few other brands available, like Trader Joe’s and Roland. Look for cookie butter in your grocery store near the other spreads.
I didn’t change anything about this recipe other than their size (see the note in the recipe) because I can’t imagine anything I could do to make it better. And now I’m anxious to try more of the 300+ cookie recipes in this wonderful cookbook. If you love baking cookies, too, Dorie’s Cookies is a perfect addition to your collection.
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Yield: about 36 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes per pan
Plenty of chocolate and a hint of spice make these Chocolate Oatmeal Biscoff Cookies irresistible!
*Chocolate chips will work, too, although the chopped chocolate is definitely my preference for these cookies.
**The original recipe references using a “small cookie scoop” (but not the specific size) or portioning by rounded teaspoonfuls. If you make them that size, expect about 50 cookies from the recipe.
Recipe slightly adapted from Dorie’s Cookies.