Print

Deep Dish Biscoff Oatmeal Toffee Cookies

Deep dish oatmeal cookies made with Biscoff Spread and toffee bits. Top with vanilla ice cream for an extra special dessert!
Prep Time 10 minutes
Total Time 35 minutes
Servings 6 -8 deep dish cookies

Ingredients

  • 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

Instructions

  1. 1. Preheat the oven to 350 degrees F. Grease ramekins (6 oz size) with cooking spray. Set aside.
  2. 2. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.
  3. 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. 4. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Stir in the toffee bits.
  5. 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.
  6. Note-you can use Trader Joe's Cookie Butter in place of the Biscoff Spread.