Monday, September 3, 2012

Cinnamon Chip Biscoff Cookies

Cinnamon Chip Biscoff Cookies
Adapted from I'm Just Here for More Food by Alton Brown

1 & 1/2 cups unsalted butter
1 & 1/2 cups granulated sugar
1 & 3/4 cups brown sugar
1/2 cup vegetable oil
1 jar Biscoff Spread (14 oz.)
3 large eggs
2 teaspoons vanilla extract
3 & 3/4 cups all-purpose flour
2 teaspoons baking soda
1 & 1/2 teaspoons salt
1 package cinnamon baking chips (10 oz.)


1. Preheat the oven to 350˚F. Line several baking sheets with parchment paper. Combine the flour, baking soda, and salt in a medium bowl and set aside.

2. In the bowl of an electric mixer, cream the butter for about 1 minute at medium speed. With the mixer running, gradually add the granulated sugar and brown sugar. Continue creaming for about 2 minutes more, or until light and fluffy.

3. Reduce the mixer speed to low and add the vegetable oil and Biscoff spread. Mix for about 30 seconds, then scrape down the sides of the bowl. Mix for about 2 minutes more at medium speed.

4. Reduce the mixer speed to low, and add the eggs and vanilla extract. Scrape down the sides of the bowl, then add the dry ingredients in three batches, mixing at low speed until incorporated. Scrape the sides of the bowl, add the cinnamon chips, and continue mixing at low speed until the chips are distributed evenly.

5. Chill the dough for about 30 minutes. Once the dough has chilled, use a cookie scoop (or your hands) to portion the dough into 1-inch balls. Arrange the balls on the prepared cookie sheets about two inches apart.

6. Bake for 14-16 minutes, rotating the pans halfway through. The cookies should be golden brown around the edges, but the centers will still be soft. Cool the cookies on the pans for about 2 minutes before transferring them to a wire rack.

Makes about 7 dozen cookies.


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