As a personal chef who has lots of very healthy clients, I am always thrilled to be able to cook for someone who likes desserts and sweets! It doesn’t happen often, but when it does, I like to make the most of it!
In this case, my new lovely busy family in Downers Grove has a couple of kids going to school remotely from home. Seeing that they are working so hard, and this period has been so challenging for all of us, I like to make them a fun after school snack as well as a sweet treat!
Having said that, I am always on the lookout for cookie and brownie recipes that are not the same-old thing, but also not completely unfamiliar! This recipe for Speculoos Cookie Butter Cookies fit the bill perfectly. If you haven’t had Speculoos butter (also known as Biscoff or Cookie Butter) before, allow me to describe it. It’s a paste ( or a butter, similar in texture to peanut butter) made of Speculoos spice cookies. It is delicious. The reason I rarely buy it is because I cannot resist it; I will eat a half a jar with a spoon.
I adapted this recipe from Sally’s Baking Addiction, which has never let me down!
Personal Chef Lorna’s Cookie Butter Oatmeal Cookies with White Chocolate Chips
3/4 c. flour
Half teaspoon salt
1/2 t. baking soda
1/2 t. baking powder
2 sticks unsalted butter, softened
3/4 cup dark brown sugar
1 egg, room temperature
1/2 c. Cookie Butter
1 T. vanilla
2 cups quick oats
1 and 1/2 c. white chocolate chips
- Preheat oven to 375 and line 2 cookie sheet trays with parchment paper.
- Mix dry ingredients thouroughly in a small bowl.
- In a large bowl, cream together the butter and sugars. Mix in the the egg and vanilla. Add the cookie butter and continue to mix. Stir in the oats and the white chocolate chips.
Roll the dough into golf-ball sized balls and place them a few inches apart. There should be 12 cookies on each sheet.
Bake for 9-11 minutes.
Here is another pro tip from your personal chef: If at all possible, before you bake the cookies, chill this dough for 24 hours; 3 days would be even better!