Ingredients
3/4 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon baking powder1 cup Biscoff creamy cookie spread, room temperature1/2 cup unsalted butter1/2 cup sugar1/2 cup packed brown sugar1 large egg, room temperature1 teaspoon vanilla extract1 cup quick-cooking oats
Preparation
Whisk together the first 5 ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours.
Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.
