I have cookie issues.
As in, at this time of year legitimately half of my kitchen table is taken up by Tupperwares FULL of cookies from various swaps, holiday parties, and baking adventures. I bring a lot of it to work and try to foist off my sweets on my coworkers (usually they’re only too happy to oblige). I send some to my mom and my sisters. Other times, I just force myself to have an extra cookie for dessert…and second dessert. It’s a hard life I lead, I know.
I baked these bad boys for Cookie Swap NYC, an annual gathering a bunch of us New York-area bloggers hold (and this year organized by the lovely Lillian). We took over the Coffee Foundry this year, and I loved this cozy space in the West Village (it even doubles as a karaoke bar at night!). Plus I mean, latte art!
Also, this year I brought a special date — my sister Meg! As her contribution to the swapping activity, she brought these Pumpkin Snickerdoodles.
It was so great to catch up with friends like Jennifer, Hazel, and another Jennifer. 🙂 And of course, to sample all their cookies! But we also raised a ton of money for City Harvest, a food rescue organization here in the city that also helps raise awareness about healthy food preparation and nutrition. I love when my sweet tooth can also feed a good cause.
Thanks also to our awesome sponsors, Divine Chocolate and Zugar Haus, especially for the tasty gifts they gave to swap attendees! Okay, okay, I’ll stop blabbing and give you the recipe. Happy holidays!
Biscoff Oatmeal Cookies
Ever so slightly adapted from Two Peas and Their Pod
- 1 1/2 cups old fashioned oats
- 1/4 cup white whole wheat flour
- 1/4 cup all-purpose flour, plus 2 tbsp
- 1/2 teaspoon baking soda
- 1 tsp ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup Biscoff spread
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- Generous 1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. Cream butter, Biscoff spread, granulated sugar, and brown sugar in a medium bowl until smooth. Add the egg and vanilla extract and continue to mix.
3. In a separate medium bowl, whisk together the oats, flours, baking soda, cinnamon, and salt.
4. Slowly add the dry ingredients to the wet, mixing only until just combined. Chill the dough for at least 30 minutes in the refrigerator.
5. Use a two-inch cookie scoop to form balls of dough and place them 2 inches apart on the baking sheet. Bake for 8 to 10 minutes or until cookies are just starting to darken around the edges. Let the cookies cool on the baking sheet for 5 minutes and then remove to a wire rack to cool completely.
Makes about 20 cookies.