Chocolate Oatmeal Cookie Butter Cookies

Have you ever made cookies with cookie butter? It seems circular, but I’m here to tell you, it is positively inspired! These chewy, chocolatey oatmeal cookies take cookie butter to a whole new level. These cookies might just be your new favorite!

If you’re not yet familiar with cookie butter, allow me to introduce you. It is based on spice-filled European speculoos cookies, creamed to a peanut butter-like consistency…and it’s DELICIOUS! Many people know speculoos/cookie butter by the most popular brand, Biscoff, though you can find many different manufacturers nowadays. For example, some people swear by the Trader Joe’s brand.

Chocolate Oatmeal Cookie Butter Cookies
(Original recipe: Dorie’s Cookies)

1-1/2 C (120g) old-fashioned rolled oats
1/2 C (68g) all-purpose flour
1/4 C (21g) unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C (113g) unsalted butter, room temperature
1/2 C (120g) cookie butter
1/2 C (100g) granulated sugar
1/2 C (100g) firmly packed light brown sugar
1 large egg, room temperature
1/2 cup (85g) chopped semisweet or bittersweet chocolate

Whisk together the oats, flour, cocoa powder, baking soda, and salt. Set aside.

Using a stand mixer with a paddle attachment or an electric mixer on medium speed, beat the butter, cookie butter, sugar, brown sugar, and salt until smooth. Add the egg, and mix for about 1 minute.

Add the oats mixture. Mix on low speed just until the oats mix into the dough. Mix in the chocolate, being careful not to overmix.

Cover the dough tightly and refrigerate for at least 2 hours.

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.

Use a tablespoon cookie scoop to scoop the dough. Roll each portion into a ball, and place them on the prepared pans. Leave about 2 inches between the cookies. Press each cookie with the bottom of a jar or cup to flatten.

Bake 10 to 12 minutes, or until the cookies are firm around the edges with the centers still soft. It’s okay if they don’t seem done.

If you prefer your cookies to be more crisp, cool them on the pans for several minutes before transferring to wire racks to cool and firm completely. If you prefer your cookies to be chewy, let them cool completely on the pan.

As you continue to bake your dough, always start with a cool baking sheet.

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