Ingredients
- 1-1/3 cup all-purpose flour spoon & sweep method
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter melted
- 1-1/3 cup dark brown sugar packed
- 2 large eggs room temperature
- 3/4 cup Biscoff cookie butter spread (creamy) (or substitute with your favorite nut butter + 1 teaspoon of ground cinnamon)
- 3-1/4 cup quick oats not old fashioned
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 22 unwrapped Rolos or other chocolate caramel candy
- salted caramel sauce for drizzling optional
Instructions
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In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Stir in the oats.
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In a medium bowl, whisk the melted butter and brown sugar together until smooth & combined. Whisk in the vanilla, Biscoff and then the egg until well incorporated. Pour the wet ingredients into the dry ingredients and gently mix together with a wooden spoon or spatula until just combined. Fold in the white chocolate chips and dried cranberries s reserving 1/4 cup of each for topping if desired.
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Place dough in the fridge to chill for at least 1 hour.
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Once the dough has chilled, preheat oven to 350 F degrees. Line two cookie sheets with parchment paper or silicone baking mats.
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