Instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs, one at a time, and stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the old-fashioned oats, Biscoff cookie spread, and toffee bits until well incorporated.
7. Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
8. Flatten each cookie slightly with the back of a spoon or your fingers.
9. Bake in the preheated oven for 10-12 minutes or until the cookies are golden brown around the edges.
10. Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
11. Enjoy the chewy, spiced goodness of Biscoff Oatmeal Crunch Cookies on their own or use them to create delightful ice cream sandwiches!
Nutritional Information:(per cookie)
Calories: 180 | Fat: 8g | Carbohydrates: 24g | Protein: 2g
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