Receita Solta

Oats and Biscoff: Chewy White Chocolate Cookies

An explosion of flavors and textures, with the Biscoff caramel, the sweetness of white chocolate, and the comforting bite of oats in every cookie.

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Equipe Receita Solta

Oats and Biscoff: Chewy White Chocolate Cookies
Prep Time20 min
Cook Time12 min
Servings24 cookies
DifficultyEasy
Calories190 kcal

Resumo para quem tem pressa

"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."

These soft, chewy cookies combine the comforting flavor of Biscoff with creamy white chocolate and oats in every bite. Made with melted butter and fine rolled oats, this easy recipe does not require a mixer or refrigeration of the dough, resulting in a quick and delicious treat.

O Que Você Precisa Saber

- A pasta de biscoito speculoos introduz canela e caramelo que conferem textura densa e miolo macio aos cookies. - A gema de ovo adicional com a manteiga derretida retém umidade celular, impedindo que a massa fique esfarelada. - A aveia em flocos finos absorve a gordura dos chocolates e confere textura mastigável elástica (estilo chewy).

Ingredients

Ingredients

  • 170 g Unsalted butter
  • 175 g Brown sugar
  • 50 g Granulated sugar
  • 1 unit Large egg
  • 1 unit Large egg yolk
  • 1 teaspoon Vanilla extract
  • 100 g Biscoff cookie butter
  • 180 g All-purpose flour
  • 90 g Quick oats
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Salt
  • 225 g Chopped white chocolate or chips

Instructions

Instructions

1

Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper or a silicone mat. This step is crucial to ensure the uniform cooking of your cookies and prevent them from sticking.

2

Em uma tigela grande, misture a manteiga derretida com o açúcar mascavo e o açúcar granulado. Bata vigorosamente por um minuto até que a mistura fique homogênea e cremosa, mas não aerada.

3

Adicione o ovo, a gema e o extrato de baunilha à mistura de açúcar e manteiga. Mexa bem até incorporar completamente. Este passo garante a maciez e a umidade ideais dos cookies.

4

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.

5

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.

6

Despeje os ingredientes secos sobre os molhados. Com uma espátula, misture delicadamente apenas até que a farinha quase desapareça. Evite misturar demais para não deixar os cookies duros. O segredo desta receita é a delicadeza na incorporação da farinha.

7

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.

8

Com uma colher de sorvete de 2 colheres de sopa, distribua a massa nas assadeiras preparadas, deixando um espaço de 5 cm entre cada cookie. Isso permite que eles se espalhem adequadamente durante o cozimento.

9

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.

Equipe sua Cozinha

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Chef 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 You Freeze It?

Boleie a massa crua e congele em assadeira por 2 horas; transfira para saco próprio para congelador por até 3 meses. Asse as bolinhas congeladas em forno a 180°C adicionando 2 minutos ao tempo de forno indicado.

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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