BISCOFF OATMEAL COOKIES
Chef Vanessa Musi
These cookies are my decadent indulgence; I make these for my classes as a coffee break and they have become my students favorites. Thousands of bakers have raved about them, while they do use brown sugar (which I rarely use), I reduced the amount of sugar from the original recipe that called for 250 grams of sugar! It took me years to create this texture and I am sure these will become your go-to oatmeal cookie recipe. It is a perfect balance of flour, butter, and sugar. I love foundation recipes like these because you can do so many variations of this master formula. Check the notes below to see all the options.
MAKES: 19 COOKIES
120 grams grass fed butter unsalted at room temperature but still cold (such as Kerry Gold)
170 grams brown sugar (use only the very soft kind, I like the less dark one)
3 grams fine sea salt
60 grams egg (pasture raised, organic, room temperature) note: you can buy mix 2 eggs with a whisk and scale 60 gr or buy a jumbo egg
8 ml vanilla extract (such as Nielsen Massey)
15 grams almond milk
180 grams spelt flour (I love Bob’s Red Mill)
3 grams baking powder (such as Rumford or Clabber Girl
1.5 grams baking soda (to scale this I use a baby scale that is used for jewelers) or measure ¼ teaspoon + ⅛ teaspoon)
150 grams oats (any brand just not quick cooking)
80 grams pecans chopped
100 grams Speculoos or Biscoff spread (get this at Trader Joes, Amazon, Central Market, World market) *see notes for options (you can make them without this also)
Preheat convection oven to 350°F.
Line a baking tray with a Silpat (Silicon mat, buy on Amazon).
Sift flour, baking powder and salt.
In the mixer with a paddle, mix butter and sugar just until combined. You don’t need to mix more.
Add egg, vanilla and milk and mix well.
Add oats and mix well.
Add Speculoos or Biscoff spread and mix until combined.
Add the sifted flour and combine just until incorporating—add the nuts—mix well.
Weigh portions of 55 grams and shape cookies into balls and place the cookies onto the prepared cookie tray leaving enough room between them.
Refrigerate for approximately 20 minutes (this is for the cookie dough to hydrate and prevents the cookies from spreading).
Remove from the fridge and bake for about 8 - 10 minutes. Cookies should be golden and crisp on the edges and tender inside.
Remember cookies will continue to bake when you remove them from the oven as they sit on the hot tray. Let cool for about 10 -12 minutes, remove and let cool on a cookie rack or place on a perforated tray.
Notes: the baking time depends on your oven and baking tray. Make sure you don’t over bake these beauties! They must be chewy!!
Remove the Biscoff or Speculoos spread or substitute with peanut butter (same amount), change pecans for 1 cup dried cherries, raisins, yellow raisins or dried apricots chopped, or dark chocolate (70% cacao) chopped into chunks.