White Chocolate Oatmeal BISCOFF Pudding Cookies

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I finally did it. I have been eyeing the jar in the peanut butter aisle for over a month. I have read the rave reviews from other food bloggers about its unique taste and utter addictive qualities. Alas, I purchased my first and certainly not my last jar of Biscoff spread.

Before baking with the Biscoff spread, I wanted to do a taste test to see if it really lived up to its reputation. My daughter, who is three and a half years old, loved it. She ate it plain off the spoon and told me it tasted like peanut butter cookies. I ate it plain off the spoon(s) as well, and I tend to agree with her (except I believe it tastes more like spreadable gingersnap cookies). Before we both demolished the entire jar, I decided we better bake something with it. So I used my mom’s pudding chip cookie recipe as a springboard, switching around some ingredients. I used instant white chocolate pudding mix, vanilla beans, a little less flour, white chocolate chips, and tossed in a bunch of rolled oats. The cherry on top of this wonderful creation is the addition of a half cup of Biscoff spread. It was just enough to give these treats a definite Biscoff taste without harming their pudding cookie quality. Definitely a winner, a unique and delicious one at that! 🙂

White Chocolate Oatmeal BISCOFF Pudding Cookies
 
Prep time
Cook time
Total time
 
Serves: 54
Ingredients
  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1 small package instant white chocolate pudding mix
  • ½ cup Biscoff spread
  • 2 vanilla beans, scraped
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups rolled oats
  • 2 cups white chocolate chips
Instructions
  1. Preheat oven to 375 degrees. In a large bowl, mix together butter, sugar, pudding mix, Biscoff spread, and vanilla beans. Stir well.
  2. Add the eggs and stir well.
  3. Mix in the flour and baking soda.
  4. Fold in the rolled oats and white chocolate chips.
  5. Using a 1&1/2 Tablespoon scoop, drop dough onto cookie sheets. Bake for 9 minutes or until cookies are set around edges. Let cool on wire rack.

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