These are literally the best things I have ever made. Seriously, no exaggeration. If you don't know what speculoos is, it's amazing, and for those who do, I don't have to tell you how great it is. It smells of christmas for me but you can have it all year round!
- 100g Flour
- 1/4 tsp Salt
- 1 tsp Baking Powder
- 115g Unsalted Butter, melted
- 150g Light Brown Sugar
- 1 Egg
- 200g Biscoff Spread (creamy or crunchy)
- 2 tsp Vanilla Extract
- 160g Quick Oats (not the whole ones)
- 200g White Chocolate Chips
- Preheat oven to 180*C. Line two large baking trays with baking paper.
- Combine the flour, baking powder and salt in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter and brown sugar together till there are no brown sugar lumps. Whisk in the egg thoroughly, then the Biscoff until combined.
- Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon. The dough will be very soft and thick. Fold in the oats and the white chocolate.
- Roll the dough into balls, about 3 tbsp in size.
- If you want them squishy and slightly undercooked in the centre, place the rolled dough in the freezer for about 10 minutes before baking in the oven.
- Bake for 11-12 minutes. The cookies will look very soft and underbaked, but they will continue to bake on the tray out of the oven.
- Lightly press down on each cookie to slightly flatten, as the cookies will not spread all the way in the oven.
- Allow to cool for 10 minutes before moving to a wire rack to cool completely.