Everyone has their way of de-stressing when things get a little overwhelming.
A part of me wishes my go to de-stresser was something like taking a jog or yoga.
But nope. It seems my way to zone out when I can't even comprehend how many things I have to do and how many places I have to be, is to make cookies. Lots and lots of cookies.
These particular gems came out of my most recent stress out, and let me say... I'm so glad they did.
Super soft oatmeal cookies (aided by the addition of greek yogurt) are baked until golden and then smothered by a sweet Biscoff glaze.
I mean I guess you don't have to smother the cookies with the glaze, but I think you'll be inclined to do just that. Not only does it keep the cookies fresh for days, but it also maybe makes them a little bit addicting.
I'm talking "I just had two for breakfast and I'm debating whether or not I can rationalize having one as a mid-morning snack."
But you're familiar with Biscoff right? It's a spread that's becoming more and more well known in the United States and is similar to peanut butter in texture but instead of peanuts ground up to make it the spread uses.....cookies.
Therefore you know it's gonna be great.
And these cookies are just as fantastic. So in lieu of 8 million + adjectives, I'm just going to let them speak for themselves.
Make them. Love them.
Biscoff Glazed Oatmeal Cookies
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Servings: About 18 cookies
For The Cookies:
- 2 cups old fashioned oats
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cups flour
- 1 stick (8 Tbsp) unsalted butter, at room temperature
- 2 Tbsp vegetable oil
- 1 cup light brown sugar
- 1 egg
- 6 Tbsp plain Greek yogurt
- 2 tsp vanilla bean paste (or vanilla extract)
For The Glaze:
- 1/4 cup Biscoff Spread
- 1/4 cup milk
- 1 1/2 cups powdered sugar, sifted
- 2 teaspoons light corn syrup
Whisk together oats, baking soda, cinnamon, salt, and flour in a bowl until combined. In a large bowl beat butter, oil, and sugar until well combined and fluffy. Beat in egg until fluffy, scraping down the sides of the bowl if necessary. Beat in yogurt and vanilla until combined. Add in flour slowly, mixing just until combined. Cover with plastic wrap and let dough rest for 30 minutes.
Preheat oven to 350 degrees F. Line a baking sheet with either parchment paper or a silicon baking mat. Measure out approximately 2 Tbsp of dough for each cookie and space on baking sheets at least 2 inches apart. Bake for 12-14 minutes, rotating pans halfway through, or until edges are light golden. Let cool on wire racks for 5 minutes and then let cool completely on wire racks. When cookies are cool make icing.
Combine biscoff, milk, powdered sugar, and corn syrup in a bowl until smooth. Place rack with cookies over paper towels. Pour/spoon glaze over cookies and allow at least 30 minutes to set (if you can). Enjoy.
Recipe adapted from: Bake at 350