Indulge in the cookie butter craze with this Coach’s Oats® soft bake oat cookie recipe. The cookie butter delivers gooey-centered cookies with a hint of gingerbread flavor. We used Speculoos Cookie Butter by Trader Joe’s, but Biscoff Spread and all other forms of cookie butter are welcomed to be substituted.
2 eggs
1 cup cookie butter
3/4 cup brown sugar
1 Tbsp vanilla extract
3/4 cup all-purpose flour
2/3 cup Coach’s Oats® oatmeal
2 tsp cornstarch
2 tsp cinnamon
1 tsp baking soda
Instructions:
1. Cream together egg, cookie butter, brown sugar and vanilla extract for 3 minutes.
2. Add flour, oats, cornstarch, cinnamon and baking soda. Mix on low speed for 1 minute.
3. Scoop dough into desired sized balls.
4. Place dough balls on cookie sheet and flatten middles with back of spoon.
9. Cool baking sheet on cookie racks for 5 minutes.
10. Transfer cookies to cooling racks to continue to cool and set up.
11. Enjoy!
Ingredients
Instructions
- 1. Cream together egg, cookie butter, brown sugar and vanilla extract for 3 minutes.
- 2. Add flour, oats, cornstarch, cinnamon and baking soda. Mix on low speed for 1 minute.
- 3. Scoop dough into desired sized balls.
- 4. Place dough balls on cookie sheet and flatten middles with back of spoon.
- 5. Cover cookie sheet with plastic wrap and refrigerate for 1-1/2 hours to 2 hours.
- 6. Preheat oven to 350 degrees.
- 7. Remove cookie sheet from refrigerator and allow dough to thaw to room temperature.
- 8. Bake for 8 minutes or until edges begin to become crispy. The centers should be gooey.
- 9. Cool baking sheet on cookie racks for 5 minutes.
- 10. Transfer cookies to cooling racks to continue to cool and set up.
- 11. Enjoy!
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