You know how they say the way to a man's heart us through his stomach? Well good god, I must have been a man in a past life because that saying totally applies to me. I would take a food present over a wussy bouquet of flowers or some weird grandma print scarf any day. Last week, the hubster brought me half of his sandwich from lunch and I swear, I almost married him all over again. For the record, if you're going to woo anyone with half a leftover sandwich, make sure it has roasted wild mushrooms, gruyere, and caramelized leeks.
So when the hubster presented me with an entire jar of Biscoff Spread, I told him he had just covered my presents for the next few birthdays and anniversaries. What is Biscoff Spread you ask? Only the most amazing food invention ever. You know those crunchy cinnamony Biscoff cookies you get on a Delta flight? Well imagine a jar of cookies in creamy form and you have Biscoff Spread. I once got a tiny plastic sample cup of the stuff at the Fancy Food Show and I was ecstatic. To have an entire jar of the perfectly smooth, cinnamony goodness was mind boggling.
I ate a few (okay, many) spoonfuls of the spread straight out of the jar as I worked on our Thanksgiving menu. Call it brain food, if you will. The big stuff like the turkey and stuffing and potatoes were settled but something was missing. And then it dawned on me. See, we always make a few small nibbles to have out while we prepare the big meal. That way, people can take a small break from cooking the meal of the year, grab a handful of nuts or chocolates, and chat about something other than baking or broiling. There was one year where we made dinner at a bachelor friend's house and were forced to eat dry cereal straight out of the box while preparing the big meal because well, that's all he had besides the Thanksgiving fare. Well cereal and a bottle of mustard so you can see why we opted for the cereal.
Maybe the answer was to share my beloved Biscoff spread with my family. It took some mental convincing to agree to share that jar of crack, I mean, spread, but I felt it was the right thing to do in the spirit of Thanksgiving. I began searching for recipes for possible pre-giant meal nibbles and buried amidst the crazy complicated recipes for cheesecakes with Biscoff spread in the crust, filling, and topping and cupcakes with eighteen steps all involving Biscoff, I found a humble little recipe for a Biscoff Oatmeal Cookie. It sounded simple. Almost too simple.
I tested the cookies during a midnight baking session late last weekend (apologies for the dark pictures). And as soon as the cookies were finished, I ate a few in the name of quality control. And I was blown away. These might be the best oatmeal cookies you'll ever have. Chewy in the middle with perfectly crispy edges, and with a rich, deep sweetness from the brown sugar and Biscoff. Make the cookies for Thanksgiving. Crumble them up and use them to make a crust for your favorite pumpkin pie. Use them as streusel topping for your sweet potato casserole. Or better yet, leave them out in a pretty tray for people to nibble on as they prepare the big meal.
And as Thanksgiving approaches and we all take stock of our lives, I'm thankful for family and friends who humor me with food presents. And just in case it needed to be said, I'm thankful for cookies. Always thankful for cookies.
Yield: 2 dozen cookies
1 1/2 cups old fashioned oats
1/2 cup all-purpose flour, plus 2 tablespoons of flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup Biscoff Spread
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer, add the butter, Biscoff spread, sugar, and brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla extra and beat until smooth.
Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Chill the dough 30 minutes in the refrigerator.
Form the cookie dough into rounded 1 1/2 tablespoons and place them 2 inches apart on the baking sheet. Bake for 10 to 12 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.
Adapted from Two Peas and their Pod.