Cookie Butter & Oatmeal Chocolate Chip Cookies
Same texture as a peanut butter oatmeal cookie but allergy friendly. The most amazing tasting cookie (and cookie dough too)!
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: about 2.5 dozen cookies 1x
Ingredients
1 cup butter (227 g), softened
1 cup cookie butter (250g)
3/4 cup sugar (150 g)
1 1/4 cup light brown sugar, packed (250 g)
3 large eggs, room temp
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 3/4 cups flour (337 g)
2 cups old fashioned oats (180 g)
2 cups semi-sweet chocolate chips (255 g)
Instructions
Preheat oven to 350 F
In the bowls of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, combine the butter and cookie butter till creamy. Add the white sugar and brown sugar and mix till combined. While the mixer is running add 1 egg at a time, then the vanilla, and mix till just combined, scraping the sides of the bowl as needed.
In a separate bowl combine the salt, baking soda, baking powder, flour, and oats.
Add the dry ingredients to the wet ingredients and mix till combined then add the chocolate chips and mix till incorporated.
Line 2 baking sheets with parchment paper and drop the cookie dough in about 2-3 tablespoon sized cookie dough balls.
Bake for about 11-12 minutes till cookies are starting to get brown on the outside.
Let cool on baking sheet 5 minutes before removing to cool on a wire cooling rack.
Notes
Use a kitchen scale if you have one.
Keywords: Biscoff, Cookie Butter, allergy friendly, cookies, Cookie Butter & Oatmeal Chocolate Chip Cookies, oatmeal cookie