Chewy L-Oat-Us Cookies
In case you haven't noticed from some of my earlier recipes, I love lotus biscoff spread. I remember trying it for the first time when I was 7 and staying with my Safta (meaning grandma in hebrew) in Israel as I was in the cupboard looking for Nutella. I instantly recognised the logo as identical to the "hairdress biscuits" (my brother and I call them hairdresser biscuits as they always serve them with your tea in the hairdresser!) so had a feeling this spread would be delicious. Of course, I was right and instantly fell in love with this sweet treat. I have more recently discovered its place in baking rather than just on boring toast and have found that if you want a sweeter or nut free recipe involving peanut butter, its similar texture will usually do the trick. Since observing this I have changed countless recipes from peanut butter to lotus which has definitely gone down a treat with my friends and family. As Biscoff spread is already very sweet I would normally reduce the sugar compared to regular peanut butter biscuits to even out the flavours slightly however this is of course optional. Another beauty of this recipe is using oats as the main "solidifying" source in the recipe. The oats provide an almost nutty texture which white flour never does as well as making chewier biscuits- however if this isn't for you, the recipe is easily replicable with plain flour or finely blended oat flour. I hope this recipe brings you as much joy as it does for me!
Here is my recipe for Chewy L-Oat-us Cookies (pun intended!):
Ingredients: (makes 20)
- 120g Rolled Oats
- 60g Plain Flour (I used wholemeal for a grainier texture but white works fine)
- 1/2tsp Baking Soda
- 1/4tsp Salt
- 1/2tsp Cinnamon
- 120g Butter
- 112g Lotus Biscoff Spread (crunchy>>smooth!)
- 75g Caster Sugar
- 75g Brown Sugar
- 1 large Egg
- 1tsp Almond Extract (vanilla also works well)
- 50g Chocolate Chips (I used Moo Free Cocoa Chips)
Method:
- Preheat the oven to 175’c, gas mark 4
- In a blender, blitz the oats, flour, soda, salt and cinnamon and a grainy but well mixed powder forms
- In a separate large bowl, melt the butter and biscoff spread until totally melted
- Stir in both sugars, the egg and almond extract until fully combined
- Fold in the flour mixture until a thick cake batter texture forms (note: as these are thinner chewy style cookies the dough won't be the texture of regular cookie dough but much more liquid like)
- Add in the chocolate chips and leave in the fridge for 30-40 minutes
- Using an ice cream scoop, place the batter, 5cm apart on a tray(s)- it will spread A LOT!
- Bake for 8-10 minutes
- Enjoy!!
