Ingredients
Equipment
Method
Instructions
- In a medium saucepan, combine the stick of butter, granulated sugar, salt, cocoa powder, and milk. Place the saucepan over medium heat, stirring frequently until the butter is fully melted and the mixture is well combined.
- Once the mixture is combined, bring it to a rolling boil. Allow it to boil for about 1 minute without stirring.
- Take the saucepan off the heat and add in the vanilla extract and Biscoff spread. Stir until fully incorporated and smooth.
- Next, stir in the unsweetened coconut flakes and quick cook oatmeal. Mix until everything is evenly coated in the chocolatey goodness.
- Using a spoon or cookie scoop, drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
- Let the cookies sit at room temperature for about 30 minutes to set. You can also refrigerate them to speed up the process.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies in a single layer for longer storage; they last up to 3 months.
- To make substitutions, consider using nut butter or gluten-free oats.