Monday Baking: Biscoff-Glazed Oatmeal Cookies

For most people, fall desserts are either pumpkin or apple. But last night when I was trying to think of what to make this weekend, neither appealed. I feel like pumpkin and apple treats are good....but not supremely eatable.

What do I mean by that? I'm not sure. I think there is a difference, though, between simple flavors you can just chow down on, and ones that are tasty and good but you only want a little. Sometimes it's a question of richness, but not always. I mean, I could eat a lot of those dulce de leche brownies I made last week. Sometimes it's complexity - but pumpkin and apple aren't that complex. I guess it's just a little bit of craving, a little bit of simplicity, and some kind of magic secret sauce that makes things suitable for an everyday (read: all the time) occasion.

With that in mind, I turned to my other favorite fall flavor: Cinnamon. I love cinnamon anything and everything...even not-real-cinnamon stuff like Hot Tamales and Fire Jolly Ranchers (do they still make those anymore?) Blend that cinnamon with some wholesome-seeming oats and a good dose of salt, slap on my other current favorite flavor, Biscoff (yes, as in the cookies on Delta!), and you've got a winning combination.

And yes - very eatable. I've had two already today.

Recipe courtesy of Bake at 350, with some minor modifications
Biscoff-Glazed Soft Oatmeal Cookies
{makes 18}

for the cookies:
2 cups quick-cook (1-minute) oats
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. kosher salt
1 & 1/2 cups all-purpose flour
1/2 (1 stick) cup salted butter
2 TBSP vegetable oil
1 cup light brown sugar
1 egg
6 TBSP plain Greek yogurt (2% or full-fat)
2 tsp. vanilla extract

for the glaze:
1/4 cup Biscoff Spread or Trader Joe's Cookie Butter - I used the cookie butter - which is my current addiction
1/3 cup milk
1 1/2 cups powdered sugar
2 teaspoons light corn syrup

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

In a large bowl, cream together the butter, oil and sugar.  Add the egg, beating until fluffy.  Beat in the yogurt and vanilla, scraping down sides of bowl as needed.

Add in the flour mixture in three additions; beat on low just until incorporated.  Let the dough rest for 30 minutes.


Preheat the oven to 350 degrees.  Line cookie sheets with parchment paper.

Use a two tablespoon cookie scoop to place the dough onto the prepared sheets. Bake for 14-16 minutes or until set and light brown.
Transfer to a wire rack to cool.

While the cookies are cooling, make the glaze.  Whisk together all of the glaze ingredients until smooth.  If the glaze looks a little too thin, add more powdered sugar.  If it looks too thick, stir in a little more milk. 

Put the cookies close together on a wire rack and place the rack over a parchment-lined cookie sheet.  Pour the glaze over the cookies.  The glaze will spread and smooth; and after about 30 minutes, will set. Mmmm. Glaze.

(Sorry about the photos this week; my camera was busy downloading shots from a photo shoot, so I had to improvise with my iPhone!)