Prep: 10 min + chilling Bake: 15 min per batch + cooling Yield: 1 1/2 dozen
Ingredients:
3/4 c all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp baking powder
1 c Biscoff creamy cookie spread, room temperature (look for it near peanut butter in stores)
1/2 c unsalted butter, room temperature
1/2 c granulated sugar
1/2 c packed brown sugar
1 large egg, room temperature
1 tsp vanilla extract
1 c quick cooking oats
Directions:
Preheat oven to 350 degrees. Whisk together first five ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours.
Bring dough to room temperature. Using medium cookie scoop, drop mounds of dough onto baking sheets lined with parchment paper or baking mats. Bake cookies until lightly browned, 15 – 18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.
