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
- 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 ¼ 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.
Have you tried this recipe?
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