Biscoff-Glazed Soft Oatmeal Cookies

The alternate title to this post is:

"MAKE THESE PRONTO!"

If you still haven't tried Biscoff Spread, well sister, it's time.
(You can also use Trader Joe's Cookie Butter...don't you love that name?)

We've talked Biscoff before.  We've made Biscoff Brownies.  We've made Biscoff Cut-Out Cookies.  We've eaten it by the spoonful. (Just me?)

Today, we turn it into a glaze and pour it over the softest, most tender oatmeal cookies ever.

For the oatmeal, I used 1-minute oats.  They're cut smaller, but if you only have old-fashioned on hand, that's just fine, too.  Your oatmeal pieces will just be larger.

You'll also be using Greek yogurt.  I love the Fage brand.

Biscoff-Glazed Soft Oatmeal Cookies
{makes 18}

for the cookies:
2 cups quick-cook (1-minute) oats
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. kosher salt
1 & 1/2 cups all-purpose flour
1/2 (1 stick) cup salted butter
2 TBSP vegetable oil
1 cup light brown sugar
1 egg
6 TBSP plain Greek yogurt (2% or full-fat)
2 tsp. vanilla bean paste (or vanilla extract)

for the glaze:
1/4 cup Biscoff Spread
1/4 cup milk
1 & 1/2 cups powdered sugar, sifted
2 teaspoons light corn syrup

Whisk together the oats, baking soda, cinnamon, salt and flour. Set aside.

In a large bowl, cream together the butter, oil and sugar.  Add the egg, beating until fluffy.  Beat in the yogurt and vanilla, scraping down sides of bowl as needed.

Add in the flour mixture in three additions; beat on low just until incorporated.  Let the dough rest for 30 minutes.

Preheat the oven to 350.  Line cookie sheets with parchment paper.

Use a two tablespoon cookie scoop to place the dough onto the prepared sheets. Bake for 12-14 minutes or until light brown.

 

Transfer to a wire rack to cool.

While the cookies are cooling, make the glaze.  Whisk together all of the glaze ingredients until smooth.  If the glaze looks a little too thin, add more powdered sugar.  If it looks too thick, stir in a little more milk.  You may omit the corn syrup, but it does add a nice shine.

Put the cookies close together on a wire rack and place the rack over a parchment-lined cookie sheet.  Pour the glaze over the cookies.  The glaze will spread and smooth; and after about 30 minutes, will set.

Can we just take a few moments to look at the glaze?

I {heart} glaze.  It's so pretty & shiny.

Glaze is very photogenic.  It's the Kate Middleton of dessert toppings...always beautiful.

*sigh*

Looking for Biscoff?  You may be able to find it at your local grocery store, WalMart, or you can order it on Amazon.

Oh, and do you know what the sign of a true friend is?  When *someone* sends you one of their vintage tablecloths and it's not even your birthday. ♥

"MAKE THESE PRONTO!"

The alternate title to this post is:

"MAKE THESE PRONTO!"

If you still haven't tried Biscoff Spread, well sister, it's time.
(You can also use Trader Joe's Cookie Butter...don't you love that name?)

We've talked Biscoff before.  We've made Biscoff Brownies.  We've made Biscoff Cut-Out Cookies.  We've eaten it by the spoonful. (Just me?)

Today, we turn it into a glaze and pour it over the softest, most tender oatmeal cookies ever.

For the oatmeal, I used 1-minute oats.  They're cut smaller, but if you only have old-fashioned on hand, that's just fine, too.  Your oatmeal pieces will just be larger.

You'll also be using Greek yogurt.  I love the Fage brand.

Biscoff-Glazed Soft Oatmeal Cookies
{makes 18}

for the cookies:
2 cups quick-cook (1-minute) oats
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. kosher salt
1 & 1/2 cups all-purpose flour
1/2 (1 stick) cup salted butter
2 TBSP vegetable oil
1 cup light brown sugar
1 egg
6 TBSP plain Greek yogurt (2% or full-fat)
2 tsp. vanilla bean paste (or vanilla extract)

for the glaze:
1/4 cup Biscoff Spread
1/4 cup milk
1 & 1/2 cups powdered sugar, sifted
2 teaspoons light corn syrup

Whisk together the oats, baking soda, cinnamon, salt and flour. Set aside.

In a large bowl, cream together the butter, oil and sugar.  Add the egg, beating until fluffy.  Beat in the yogurt and vanilla, scraping down sides of bowl as needed.

Add in the flour mixture in three additions; beat on low just until incorporated.  Let the dough rest for 30 minutes.

Preheat the oven to 350.  Line cookie sheets with parchment paper.

Use a two tablespoon cookie scoop to place the dough onto the prepared sheets. Bake for 12-14 minutes or until light brown.

 

Transfer to a wire rack to cool.

While the cookies are cooling, make the glaze.  Whisk together all of the glaze ingredients until smooth.  If the glaze looks a little too thin, add more powdered sugar.  If it looks too thick, stir in a little more milk.  You may omit the corn syrup, but it does add a nice shine.

Put the cookies close together on a wire rack and place the rack over a parchment-lined cookie sheet.  Pour the glaze over the cookies.  The glaze will spread and smooth; and after about 30 minutes, will set.

Can we just take a few moments to look at the glaze?

I {heart} glaze.  It's so pretty & shiny.

Glaze is very photogenic.  It's the Kate Middleton of dessert toppings...always beautiful.

*sigh*

Looking for Biscoff?  You may be able to find it at your local grocery store, WalMart, or you can order it on Amazon.

Oh, and do you know what the sign of a true friend is?  When *someone* sends you one of their vintage tablecloths and it's not even your birthday. ♥

"MAKE THESE PRONTO!"