Biscoff Oatmeal White Chocolate Chip Cookies

Preheat oven to 325 F. Line a cookie sheet with parchment paper or a Silpat liner. Set aside.

Add the butter and Biscoff spread into a large microwave-safe bowl heat for a few seconds at a time until melted. Set aside to cool.

In a medium bowl, mix together the oats, flour, baking soda, salt and cinnamon and set aside.

When the butter and peanut butter are cooled completely, mix in the sugars until combined. Add the egg, egg yolk and vanilla and mix well. Add the dry ingredients and mix well. Stir in the white chocolate chips.

Drop the dough onto the prepared cookie sheets and bake in the preheated oven for 11-13 minutes. The edges will be just slightly set. The edges will be just browned and the center will be slightly firm but not fully set. Don’t over bake!

Let the cookies cool on the cookie sheet for a few minutes, and then transfer to a cooling rack to cool completely.

Cassie’s Notes:
If you don’t have old-fashioned oats, quick-cooking will work wonderfully. I just prefer the texture of old-fashioned.

Mix in any kind of baking chip instead of the white chocolate, or leave them out altogether.