It’s Sunday afternoon which means it’s time to make a dessert!  Growing up, every Sunday after lunch my dad would say, “Jamie, what are you going to make for dessert today?”  My dad loves dessert and nothing gave me more pleasure than cooking up a new dessert for my dad every Sunday afternoon.  After lunch I would go straight to my room to look through my Martha Stewart Living magazines and pick out a dessert to make for my dad.  Sometimes my dessert would be very fancy and I would work for hours in the kitchen rolling out the crust of a mile high apple pie.  Other days the dessert was a simple chocolate chip cookie.  No matter what the dessert was, my dad loved it all and made me feel like a professional baker the way he would go on and on about how great it was.

I still carry on that tradition of making a Sunday afternoon dessert in my home and I know if I still lived close to my parents, I could expect a special visitor to stop by every week for three o’clock snack time.  🙂  Today I made Biscoff Oatmeal Cookies!  Yes, Biscoff is that good that it deserves two posts on this blog.

Biscoff Oatmeal Cookies

Biscoff Oatmeal Cookies

Yield: 2 1/2 dozen cookies

Cook Time: 8-10 minutes


1 1/2 cups old fashioned oats
1/2 cup all-purpose flour, plus 2 tablespoons of flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup Biscoff Spread
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract


1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.

2. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.

3. In the bowl of a stand mixer, add the butter, Biscoff spread, sugar, and brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla extra and beat until smooth.

4. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Chill the dough 30 minutes in the refrigerator.

5. Form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet.. Bake for 8 to 10 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.

Recipe Source:  Two Peas & their Pod