Sunday, April 11, 2021

Biscoff Oatmeal Toffee Crunch Cookies

Biscoff Oatmeal Toffee Crunch Cookies - made dough March 26, 2021 from The Monday Box 
Back to baking for military care packages with this one. The military service members I was baking these for indicated they didn't have any nut allergies so I was comfortable baking with toffee for these.
This is from The Monday Box, which specializes in recipes that are good for care packages and mailing. I'm also going to say, based on this recipe alone, that she specializes in great cookies as well.
I loved everything about this cookie. The dough was easy to work with, I love cookie butter, the oatmeal gave this cookie a good heartiness and the toffee was a perfect addition for a little sweetness and crunch.

If that doesn't convince you, I also have to say I liked the taste test cookie so much that I had to hurry and vacuum seal the rest of the batch to put in the care packages or else I might've eaten another one or three. I'm definitely making these again.


1/2 cup unsalted butter
1/2 cup cookie butter
2/3 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups rolled oats
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup toffee bits
  1. In a medium bowl, whisk together oats, flour, baking soda, cinnamon and salt; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, cookie butter and brown sugar. Add the egg and vanilla; beat until fluffy and combined.
  3. Gradually add the oat mixture and beat until just combined. Fold in toffee bits.
  4. Portion dough into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
  5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Evenly space dough balls on prepared baking sheets. Bake 10-12 minutes or until edges begin to brown and set. Cool on baking sheets for 5 minutes then transfer to wire rack to cool completely.

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