Biscoff oatmeal raisin cookies from The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More (page 40) by Katrina Bahl

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on March 05, 2015

    Delicious! I substituted a combination of dried cranberries and dried cherries for the raisins. I love a chewy cookie which often means slightly under-baking and then letting them sit on the hot pan a few extra minutes once out of the oven (which was the method called for here), but since these didn't spread much, I didn't feel the 8-10 minute baking time was enough after checking them. They needed more like 12-14 minutes in my oven. My oven does tend to need the longer amount of time or extra time for many recipes though, so use your judgement. Once cool, they weren't super-chewy, but they weren't too hard or crunchy either. Would definitely make again.

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