The whole thing started a couple of months ago now, when I was drooling over a pumpkin bread recipe of hers and wishing I had me some canned pumpkin.
One can of pumpkin turned into two cans of pumpkin plus some peanut butter chips plus some cookie butter plus…
Well, all of this:
And I’m getting there. So far I have made pumpkin pie and some pretty awesome double peanut butter chip chocolate oatmeal cookies.
I loved those cookies so much that I had a play with the recipe and came up with these, using both the cookie butter and butterscotch chips Maura sent me.
The cookies are soft and puffy and chewy. In a really good way. They have a deep, caramel flavour from all the brown sugar and butterscotch chips. They hint at spice and Christmas because of the cookie butter (aka Speculoos, or Biscoff). And the ground up oats add extra texture and bite.
Possibly the best textured cookies I have ever baked. And that’s a huge call.
Thank you so much Maura. You really are so kind, and I am amazingly grateful.
By the way, I’ll be guest posting on My Healthy ‘Ohana later this week, and I have an amazing recipe for you, so keep an eye out!
110g unsalted butter, softened (1/2 cup)
1 cup brown sugar
1/4 cup white sugar
1/3 cup cookie butter or Biscoff
1 egg yolk
1 tsp vanilla
1 1/4 cups plain flour
1 cup rolled oats, finely ground in a food processor
1 tsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips
1/4 cup butterscotch chips
Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
Using an electric mixer, beat the butter and both sugars until light and fluffy.
Add the cookie butter and beat until it is well incorporated. Beat in the egg and vanilla.
Turn the mixer to low, add the flour, ground oats, cornstarch, baking soda and salt and mix until just combined.
Stir in the chocolate and butterscotch chips.
Scoop tablespoons of mixture, roll them into balls and place on the lined trays, allowing room for spreading.
Bake for 8 – 10 minutes, until lightly golden around the edges. Makes 24 cookies.