Oatmeal Biscoff Cookies

Have you tried the newest crack in a jar yet?  First there was Nutella.  Need I say more, I mean come on... it's Nutella! But then the blog-o-sphere chatter got louder and louder and everywhere I turned it was Biscoff Spread (a.k.a Speculoos) this and Biscoff Spread that.  I probably should have heeded the warnings.  Many bloggers out there said, "don't do it!" "say away" "Hide your spoons, hide your knives!" 'cause this stuff is addicting in a major way!  I mean what part about pulverized cookie spread doesn't sound addicting??  I tried to resist.  I walked by the tempting little glass jar at the store many times.  Looked at it many times.  Picked it up several times.  Put it back several times.

Until one day.  One spoonful at a time.  Wow.  This stuff is good!  Too good.

After a few weeks and about have the jar, I figured it was time to make something yummy out of this stuff and end the spoonful madness.  As luck would have it, this recipe popped up on one of the blogs I follow My Culinary Story.  I loved that I had everything on hand to make them.  They were really easy to make and the only slight modification I made was to sprinkle them with sea salt right out of the oven.  YUM!  Enjoy!

Oatmeal Biscoff Cookies
1 1/2 cups oats
1/2 cup flour, plus 2 tablespoons
1/2 teaspoon baking soda
1 teaspoon 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 brown sugar
1 large egg
1/2 tsp vanilla extract
a few pinches of sea salt for tops of cookies
Directions:

Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat. In a bowl whisk together the oats, flour, baking soda, cinnamon and salt. Set aside. In a stand mixer, add the butter, Biscoff spread, sugar, brown sugar, egg, and vanilla; beat until smooth. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Chill the dough 30 minutes in the refrigerator.  Form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet. Bake for 8-10 minutes or until cookies are golden and just firm around the edges.  Sprinkle with sea salt immediately upon removing from oven. Let the cookies cool on the baking sheet for 5 minutes then remove with a spatula onto a cooling rack.