#divinetreat

Enjoy the divine combination of soft oatmeal cookies and a rich Biscoff cookie spread glaze. These cookies are the perfect treat for any occasion.

Ingredients: 1 cup old-fashioned rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup light brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup Biscoff cookie spread. For Biscoff Glaze:. 1/2 cup powdered sugar. 2 tablespoons Biscoff cookie spread. 2-3 tablespoons milk.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put the oats, flour, baking soda, cinnamon, and salt in a medium bowl and mix them together with a whisk. Put away. Put the softened butter, white sugar, and brown sugar in a large bowl. Use a mixer to beat the ingredients together until they are creamy. To the butter and sugar mix, add the egg and vanilla extract. Beat the mixture until it is smooth. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the 1/2 cup of Biscoff cookie spread and mix it into the dough until it's spread out evenly. Place tablespoon-sized chunks of dough about 2 inches apart on the baking sheets that have been prepared. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden and the middle is still soft. Once the cookies are done, take them out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to a wire rack to cool completely. Whisk the powdered sugar, 2 tablespoons of Biscoff cookie spread, and 2 to 3 tablespoons of milk together until the glaze is smooth and easy to drizzle. Pour the glaze over the cookies that have already cooled down. Wait for it to set before serving. Enjoy these tasty soft oatmeal cookies glazed with Biscoff!

Prep Time: 20 minutes

Cook Time: 10-12

Indulge in the delightful fusion of peanut butter and cheesecake flavors with these soft and chewy pudding cookies. The addition of instant cheesecake pudding mix adds an extra layer of creaminess to the cookies, making them a heavenly treat for any occasion.

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 3/4 cup brown sugar. 1/4 cup granulated sugar. 1 package 3.4 oz instant cheesecake pudding mix. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. While the butter is soft, mix the peanut butter, brown sugar, and white sugar in a large bowl until the mixture is smooth and creamy. Mix in the instant cheesecake pudding mix by beating it in well. Add the eggs one at a time and beat well. Then add the vanilla extract and mix well. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chips and mix them in. Drop spoonfuls or cookie scoops of dough onto the baking sheet that has been prepared. Using a fork, gently press down on each cookie to make a crisscross pattern. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. Have fun with these soft, peanut buttery cheesecake pudding cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes