- Prep
- 20 min
- Cook
- 12 min
- Total time
- 32 min
- Yield
- 24 cookies
- Difficulty
- Easy
- Calories
- 190 kcal
Quick summary
“Golden cookies with crispy edges and chewy center combining Biscoff speculoos paste, rolled oats, and white chocolate. The buttery touch with notes of caramelized spices makes this cookie a refined choice for a snack.”
What you need to know
- The speculoos cookie paste introduces cinnamon and caramel that give a dense texture and soft crumb to the cookies.
- The additional egg yolk with the melted butter retains cellular moisture, preventing the dough from becoming crumbly.
- The rolled oats absorb the fat from the chocolates and provide a chewy texture.
Ingredients
Main
- g Unsalted butter
- g Brown sugar
- g Granulated sugar
- unit Large egg
- unit Large egg yolk
- teaspoon Vanilla extract
- g Biscoff cookie butter
- g All-purpose flour
- g Quick oats
- teaspoon Baking soda
- teaspoon Salt
- g Chopped white chocolate or chips
Instructions
Principal
- In a large bowl, mix the melted butter with the brown sugar and granulated sugar. Beat vigorously for a minute until the mixture is homogeneous and creamy, but not aerated.
- Add the egg, egg yolk, and vanilla extract to the sugar and butter mixture. Stir well until completely incorporated. This step ensures the ideal softness and moisture of the cookies.
- Add the Biscoff cookie butter and mix until it is completely incorporated and the dough has an even color and texture. The most important tip is not to overmix so as not to develop excess gluten.
- In another bowl, combine the wheat flour, oats, baking soda, and salt. Mix briefly with a wire whisk to aerate. This distributes the leavening agents evenly throughout the batter.
- Pour the dry ingredients over the wet ones. With a spatula, gently fold just until the flour almost disappears. Avoid overmixing to not make the cookies hard. The secret of this recipe is the delicacy in incorporating the flour.
- Lastly, add the chopped white chocolate. Mix just enough to distribute it through the batter. The most common mistake is overmixing the chocolate, which can crumble it and dye the dough.
- With a 2-tablespoon ice cream scoop, distribute the dough onto the prepared baking sheets, leaving a 5 cm space between each cookie. This allows them to spread properly during cooking.
- Bake for 10 to 12 minutes. The edges should be slightly golden, but the center will still look soft. Do not overbake. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.
Chef's tips
- Do not overbeat the dough after adding the flour; fold only with a spatula until the dry ingredients disappear.
- Remove the cookies from the oven when the edges are golden, even if the center still looks soft to the touch.
- Let the cookies rest on the hot baking sheet for 5 minutes before transferring to a wire rack to set the bottoms.
Variations
- Version with crushed biscuit: mix four speculoos cookies broken into rustic pieces directly into the dough.
- Version with nuts: add half a cup of toasted chopped walnuts to contrast with the sweetness of the white chocolate.
- Version with fleur de sel: sprinkle a delicate pinch of flaky sea salt over the dough balls before baking.
Substitutions
- Biscoff spread (cookie butter) can be replaced by creamy natural peanut butter or hazelnut cream.
- The chopped white chocolate can be replaced with 50% dark chocolate or milk chocolate chips.
- Fine oat flakes can be substituted for medium oat flakes quickly ground in a blender.
How to store
Keep the cookies completely cold in a glass jar or airtight tin for up to 5 days at room temperature. Place a small slice of bread at the bottom of the container to preserve the chewy texture of the crumb for longer.
Can it be frozen?
Roll the raw dough and freeze on a baking sheet for 2 hours; transfer to a freezer-safe bag for up to 3 months. Bake the frozen balls in an oven at 180°C adding 2 minutes to the indicated oven time.
What to serve with
Pairs with short unsweetened espresso, a glass of cold whole milk, creamy cappuccino, or a cup of black tea.
Frequently asked questions
What is Biscoff paste (cookie butter) and where to find it?
It's a creamy spread made from caramelized Belgian biscuits with spices (speculoos), sold in supermarkets.
Why use melted butter instead of creamed butter?
The melted butter provides the chewy density and moist crumb characteristic of chewy cookies.
How to prevent cookies from spreading too much and becoming thin?
If the kitchen is hot, let the dough rest in the refrigerator for 15 minutes before rolling into balls and baking.
Can I use traditional old-fashioned rolled oats?
Fine rolled oats integrate better with the flour; if using thick flakes, process quickly to break the size.
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