biscoff is quickly becoming one of my favorite ingredients.
i constantly find myself dreaming of other ways to use the creamy shortbread cookie butter. almost like it’s my job. these cookies were one of the first things i baked with biscoff and they have remained one of my favorites. they have also become my go-to oatmeal raisin cookie recipe. the biscoff makes them ultra creamy and when they are straight out of the oven, ohmy i have a hard time finding the words to explain to you how dreamy they are. on the right day, these hit the spot just as well as some warm chocolate chip cookies, with a glass of cold milk.

if you are unable to find biscoff at your local grocer, you can find it on amazon, or at the biscoff website – it’s actually cheaper here.

the trick to these cookies is soaking the raisins in the vanilla. it keeps them moist and really plump, even throughout baking. (although, for a fun twist if you are making these for an adult crowd, you can soak the raisins in rum instead. just add the vanilla to the batter.) also, if you are like me and have a dear friend who loves oatmeal cookies but doesn’t like the raisins, you can make these cookies minus the raisins. they still turn out perfectly. (just add about 1 tbsp vanilla in with the eggs.)

oatmeal biscoff cookies with vanilla-soaked raisins
adapted via the earnest baker
makes about 50 cookies

ingredients

2 tbsp vanilla extract (preferably homemade)

1 heaping cup raisins

2 cups flour

2 cups rolled oats

1 tsp baking soda

1 tsp salt

1 1/2 sticks (3/4 cup) butter, at room temp

1 cup creamy biscoff spread

2/3 cup granulated sugar

2/3 cup packed brown sugar

2 eggs

directions

1. in a sandwich-size ziploc bag, place the raisins and the vanilla extract and seal tightly. lay flat on the counter to make sure all the raisins are sitting in the vanilla liquid. about 10-15 minutes later, flip bag to opposite side, to ensure they really soak it up. let them soak for at least 20-30 minutes, or up to overnight. this will make the raisins plump and will stay large & juicy through baking. (while you’re at it, lay out the butter to soften. by the time the raisins are ready, the butter will be too.) do not drain.

2. preheat the oven to 375. line 4 cookie sheets with parchment paper.

3. in a large bowl, whisk together the flour, oats, baking soda, and salt. in a separate large bowl, cream together the butter and both sugars, at about medium speed until light & fluffy. add in the biscoff and mix until completely incorporated. add eggs and mix until completely incorporated. mix at medium speed for about 2 minutes.

4. add in flour mixture and mix on low until just combined. then add in pre-soaked raisins and mix in with a spatula until just combined. using a cookie scoop, place balls of cookie dough about 2 inches apart on baking sheet.

5. bake for 10-11 minutes, until the cookies are beginning to brown around the outer bottom edges. (make sure to not overbake.) allow cookies to cool on the sheet on a cooling rack for about 5-10 minutes. these babies are best served warm:)

enjoy!