Yield: 24 servings
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup Creamy Biscoff Spread
1/4 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
2 cups quick oats
1/2 cup raisins
Instructions
1. Preheat the oven to 350F.
2. Whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl (using a handheld mixer or stand mixer fitted with a paddle attachment), cream butter, Biscoff Spread, and sugars for 2 minutes until light and fluffy.
4. Add egg and vanilla and mix until fully incorporated.
Slowly add the dry ingredients to the wet and mix until just combined. Stir in oats and raisins.
5. Drop by rounded tablespoon onto a silicone or parchment-lined cookie sheet. Bake for 8–10 minutes. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
