I am always about trying new fads. I rarely end up thinking they are that great though (i.e. the cronut). Maybe I am just picky. Maybe I am just snooty when it comes to food. Although there are times where I actually think it lives up to the hype (i.e. Lemonade restaurant in LA, the Ramen Burger). I am still sort of iffy about the whole Cookie Butter thing. Some people are addicted to certain brands, some people eat it with a spoon, some people don’t like the Trader Joes kind even though the store limits it to only 2 jars per customer, some people LOVE the original cookie butter (Biscoff brand), some people think its too sweet, some people think its the best thing in the world. I am part of the group who thinks its too sweet, and can only eat it in very small doses. I most definitely won’t eat it with a spoon or put it in everything I eat! But I do like it in the cookies I made- since cookies are already sweet, adding the cookie butter into it gives it a different flavor and increases the sugar high. If you haven’t tried cookie butter yet, I have heard the original Biscoff branded version is the cookie butter best.
1 cup Cookie Butter (any brand will do)
1 cup brown sugar
6 tbsp unsalted butter, room temp
2 tbsp honey
4 tsp vanilla
1 cup all purpose flour
1/2 cup oats
1 tsp baking soda
6 oz chocolate chips (I used half-bag of Trader Joes semi-sweet)
1. Mix the cookie butter, butter, sugar, honey, vanilla, and egg until creamy.
2. In a separate bowl, mix together flour, oats, and baking soda.
3. Add the flour mixture into the cookie butter mixture. Mix.
4. Add the chocolate chips.
5. Using a large cookie scoop, or 1/4 cup, make round balls.
6. Freeze for a few hours or overnight.
7. Bake cookies at 350 deg, about 12 min until golden brown.
8. Eat with milk to soften up the sweetness!