Biscoff Oatmeal Sandwiches
Chewy Biscoff oatmeal cookies sandwiched together with a decadent Biscoff white chocolate ganache frosting. The combination of Biscoff spread and chewy oatmeal cookies creates a perfect harmony of flavor and texture.
Ingredients
Cookies
- 3 3/4 cups oats
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup unsalted butter
- 1 cup Biscoff Spread
- 2 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
White Chocolate Frosting
- 1 cup unsalted butter
- 3 cups powdered sugar
- 6 ounces white chocolate
- 2 tbsp heavy cream
Biscoff Frosting
- 1 cup Biscoff spread
- 2 tbsp unsalted butter
- 1/4 cup powdered sugar
Instructions
Cookies
- In the bowl of a standing mixer add butter and mix until softened.
- Add the Biscoff spread and brown sugar, mix until combined. Turn the mixer up to medium-high and beat until fluffy.
- Fold in the eggs and vanilla.
- In a separate large mixing bowl, combine the dry ingredients: oats, flour, baking soda, and salt.
- Pour the dry ingredients into the wet ingredients mixture. Mix on low until a dough forms.
- Cover the dough in plastic wrap and let rest in the fridge for 1-3 hours.
- When ready to bake, preheat the oven to 350 degrees. Scoop the dough with a standard size cookie scoop onto light metal cookie sheet lined with parchment paper.
- Bake for 10-12 minutes until the cookies are set. Remove and allow the cookies to rest on the pan for 10 minutes before removing.
White Chocolate Frosting
- In a standing mixer combine the butter and powdered sugar. Mix until combined.
- In a microwave-safe bowl, combine the cream and white chocolate. Heat in 30-second increments in the microwave, stirring thoroughly in between, until the chocolate is fully melted and smooth.
- Add the white chocolate ganache to the butter mixture and mix until combined. Then turn the mixer speed on high and whip for 2 full minutes until the frosting is fluffy.
Biscoff Frosting
- In a medium-sized mixing bowl with a hand mixer, combine the Biscoff spread, butter and powdered sugar. Mix until smooth.
Assemble
- Fold the two frostings together, but do not fully mix. You want swirled frosting.
- Take a cooled cookie, spread frosting on the backside and press a second cookie on top. Repeat until all 20 cookie sandwiches are made.
- Enjoy!
Nutrition
Calories: 624kcal Carbohydrates: 76g Protein: 6g Fat: 34g Saturated Fat: 17g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 72mg Sodium: 138mg Potassium: 133mg Fiber: 2g Sugar: 54g Vitamin A: 651IU Vitamin C: 0.1mg Calcium: 54mg Iron: 1mg