Biscoff Oatmeal White Chocolate Chip And Pomegranat

Name: Biscoff Oatmeal White Chocolate Chip And Pomegranate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Butter; 3 Tablespoons Cookie Butter (or Biscoff Spread); 1/2 cups Packed Light Brown Sugar; 1/4 cups Granulated Sugar; 1 whole Egg And Egg Yolk, Whisked, Divided; 1 teaspoon Vanilla Extract; 1/2 cups Old Fashioned Oats; 1/2 cups Plus 1 Tablespoon White Whole Wheat Flour; 1/4 teaspoons Salt; 1/4 teaspoons Baking Soda; 1/4 teaspoons Ground Cinnamon; 1/2 cups White Chocolate Chips; 1/4 cups Pomegranate Seeds

Servings: persons

1/4 cups Butter
3 Tablespoons Cookie Butter (or Biscoff Spread)
1/2 cups Packed Light Brown Sugar
1/4 cups Granulated Sugar
1 whole Egg And Egg Yolk, Whisked, Divided
1 teaspoon Vanilla Extract
1/2 cups Old Fashioned Oats
1/2 cups Plus 1 Tablespoon White Whole Wheat Flour
1/4 teaspoons Salt
1/4 teaspoons Baking Soda
1/4 teaspoons Ground Cinnamon
1/2 cups White Chocolate Chips
1/4 cups Pomegranate Seeds

1
In a large bowl, combine butter and Biscoff spread or cookie butter. Microwave 15-30 seconds to melt, then stir to combine. Set aside to cool. Once mixture has cooled about 5 minutes, stir in sugars. Measure out 2 tablespoons of whisked egg and combine with wet ingredients. Stir in vanilla extract.
2
In a medium-sized bowl, whisk together oats, flour (1/2 cup plus 1 tablespoon flour), salt, baking soda, and cinnamon. Add dry ingredients to wet and stir until just combined. If mixture is still crumbly, add about a teaspoon more of whisked egg. Fold in white chocolate chips and pomegranate seeds. Refrigerate dough for 1 hour prior to baking.
3
While dough is chilling, preheat oven to 325u00b0F. Scoop cookies in 1-inch balls onto parchment or silicone baking mat-lined cookie sheet. Bake for 12-14 minutes and remove when cookies appear mostly cooked but still slightly underdone in the center. Let cool about 5 minutes on baking sheet, then transfer to a wire rack to cool completely. Recipe should yield about 1 dozen cookies.
4
Recipe adapted from Biscoff Oatmeal White Chocolate Chip Cookies from Bake Your Day.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cups Butter, 3 Tablespoons Cookie Butter (or Biscoff Spread), 1/2 cups Packed Light Brown Sugar, 1/4 cups Granulated Sugar, and more.

Yes, Biscoff Oatmeal White Chocolate Chip And Pomegranate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Biscoff Oatmeal White Chocolate Chip And Pomegranate Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions