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+ servings

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!

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. 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.