Deep Dish Biscoff Oatmeal Toffee Cookies-serve warm from the oven with a scoop of vanilla ice cream for an extra special dessert!
Today is a special day! It’s Caleb’s 2nd birthday! On the count of three let’s all sing a lively version of Happy Birthday to our little pea. 1-2-3! Happy Birthday to Caleb…ok, you can stop now. Thank you for humoring me:)
Birthday celebrations call for dessert and in our family that means cookies and ice cream. Who needs cake when you have Deep Dish Biscoff Toffee Cookies. I don’t think Caleb will complain:) He is ready to party!
Ok, back to dessert. My Biscoff Oatmeal Cookies are one of our family’s favorite cookie recipes. We make them all of the time. We don’t give Caleb a lot of sweets, we are pretty strict when it comes to the sweet stuff, but he has had a few nibbles here and there. He loves my Biscoff Oatmeal Cookies. Since there is oatmeal involved I consider them somewhat healthy:)
I decided to give our favorite Biscoff Oatmeal Cookies a twist! I added toffee bits to the mix and made the cookies in ramekins, creating a deep dish cookie.
I served the deep dish cookies when they were still warm and slightly under baked. You can’t beat a warm cookie right out of the oven, especially when it is topped with a big scoop of vanilla ice cream.
Deep Dish Biscoff Oatmeal Toffee Cookies are the perfect dessert for a birthday celebration…or any day!
Happy Birthday to our handsome little pea! We love you to pieces! Now go eat a Deep Dish Biscoff Oatmeal Toffee Cookie in Caleb’s honor. He insists you celebrate his birthday:)
Deep Dish Biscoff Oatmeal Toffee Cookies
- Prep Time
- 10 minutes
- Total Time
- 35 minutes
- 6 -8 deep dish cookies
- 1 1/2 cups old fashioned oats
- 1/2 cup all-purpose flour plus 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter at room temperature
- 1/2 cup Biscoff Spread
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup toffee bits
- Ice cream for serving, optional
1. Preheat the oven to 350 degrees F. Grease ramekins (6 oz size) with cooking spray. Set aside.
2. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.
3. In the bowl of a stand mixer, add the butter, Biscoff spread, sugar, and brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla extra and beat until smooth.
4. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Stir in the toffee bits.
5. Take about 1/4 cup cookie dough and press it into a ramekin. Continue with the rest of the dough. Place the ramekins on a large baking sheet and bake for 10-12 minutes or until cookies are golden around the edges, but still soft in the center. You want them to be a little under baked. Remove from the oven and cool for 2 minutes. Top the deep dish cookies with a scoop of vanilla ice cream, if desired, and serve warm.
Note-you can use Trader Joe's Cookie Butter in place of the Biscoff Spread.
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