Name: Biscoff Oatmeal Double Chocolate Chip Cookies
Yield: 4 servings
Ingredients: 3/4 cups Biscoff Spread; 1/2 cups Crisco (vegetable Shortening); 1/2 cups Granulated Sugar; 1/3 cups Light Brown Sugar; 4 Tablespoons Milk; 1 teaspoon Pure Vanilla Extract; 1 whole Egg; 1-1/2 cup All-purpose Flour; 3/4 Tablespoons Baking Soda; 1/4 teaspoons Salt; 1/2 cups Quaker Quick Oats; 1 cup Mini Hershey's Kisses (or Chocolate Chips); 1/2 cups White Chocolate Chips

Servings: 4 persons

3/4 cups Biscoff Spread
1/2 cups Crisco (vegetable Shortening)
1/2 cups Granulated Sugar
1/3 cups Light Brown Sugar
4 Tablespoons Milk
1 teaspoon Pure Vanilla Extract
1 whole Egg
1-1/2 cup All-purpose Flour
3/4 Tablespoons Baking Soda
1/4 teaspoons Salt
1/2 cups Quaker Quick Oats
1 cup Mini Hershey's Kisses (or Chocolate Chips)
1/2 cups White Chocolate Chips

1
Preheat oven to 350u00b0F.
2
In a large bowl or in the bowl of your stand mixer combine the Biscoff spread, shortening, both sugars, milk, and vanilla. Beat at medium speed of electric or stand mixer until well blended. Then add egg and blend again. Set aside.
3
In a separate bowl blend together the flour, baking soda, and salt. Add this dry mixture into the wet mixture and mix on low speed. Slowly add the oats and chocolate chips until all is well blended.
4
Using a medium cookie scoop, drop the scoops of dough onto a greased cookie sheet about 2 inches apart.
5
Bake for 10 minutes or until cookies are a golden color. Then let cookies cool on cookie sheet for 2 minutes before removing them from the pan and placing them on a cooling rack.
6
Grab a glass of milk and dunk one in. Eat and enjoy!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Biscoff Oatmeal Double Chocolate Chip Cookies

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