Biscoff No-Bake Cookies

 

I'm pretty sure I've confessed this before, but just in case there's any doubt: I struggle with making no-bake cookies.

For someone who can make homemade pies and cinnamon rolls, that sounds like an absurd claim. I can put a tasty dinner on the table or deliver it to the field with no problems (most days).

 

But no-bake cookies have never been a strong suit. Sometimes, they're rock hard. Other times, they won't set up. But I did have good success with these Biscoff No-Bake Cookies.

Wheat harvest was/is dragging on. And while I still had regular cookies, packaged 2 X 2 in my freezer just like Noah's Ark, I decided the guys might like a little variety. (I make 3 or 4 varieties at the same time with this basic recipe and add-ins. Click here for the recipe.)

 

Randy says he doesn't like peanut butter. He may not prefer peanut butter, but he still manages to eat it if there aren't other options available (and sometimes when there are other options ... hence my claim that he really doesn't mind peanut butter all that much!)

But this recipe called for Biscoff Cookie Spread. It spreads like peanut butter, but it has the taste of Biscoff cookies. It can be found jarred in the peanut butter aisle at larger grocery stores. I like Biscoff spread, even though I've never had a Biscoff cookie in my life.

From what I understand, Biscoff cookies became popular among Americans after travelers were treated to the hard brown sugar/cinnamon-flavored "biscuits" on European airlines. They were originally produced in Belgium.

 

Turning on the oven was not required, so it was another bonus for the good ol' summer time - besides offering an alternative to my established cookie stash for harvest.

 

And, bonus! They weren't too hard or too soft. They were just right. Just call me Goldilocks. Let me know if you try them. 

 

We have about 20 acres of wheat to cut. It's where we got about 4 inches of rain total in a combination of storms. Randy says he'll try it again at the end of the week. Fingers crossed!

  Biscoff No-Bake Cookies

Adapted from Cooking Classy

1 cup sugar
1/2 cup brown sugar
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 cup butter, diced into 4 pieces
1/2 cup milk (preferably 2% or whole)
1/2 cup Biscoff Cookie Spread*
1 tsp vanilla extract
3 cups quick oats

* You can find Biscoff Cookie Spread in larger grocery stores near the peanut butter.

In a medium saucepan, combine sugar, brown sugar, salt, cinnamon, butter and milk. Heat mixture over medium heat, stirring frequently until mixture begins to boil. Allow mixture to boil for 45 seconds without stirring, then remove from heat. Immediately stir in Biscoff and vanilla, whisking until well blended, then mix in quick oats. Drop mixture by the spoonful or cookie scoop onto parchment or waxed paper and allow to cool until set. I got a couple of dozen with the size of scoop I used.

Cookie Butter Bars

Speculoos doesn't sound too appetizing, does it? But speculoos is actually a Dutch spiced shortbread cookie that's very thin, crispy and caramelized with an intricate design on the front. The cookies are traditionally baked on or just before St. Nicolas Day in the Netherlands and Belgium and around Christmastime in Germany.

Photo by By Zerohund

But some smart person didn't want to keep that goodness locked into a December time frame and  transformed the cookies into a peanut-butter-like spread.

It's a tasty alternative for those poor, misguided folks who don't like peanut butter. My husband is among those people. He will eat PB, but he much prefers other options. And thus, Cookie Butter Bars were born. I took a recipe that used peanut butter and peanut butter chips and substituted cookie butter and white chocolate chips.

They are among the treats that have found their way into suppers during wheat planting time. Bar cookies are a quick alternative to scooping individual cookies, an important factor when combining baking with parts runs and fertilizer deliveries.

They would also be a tasty addition to a Halloween party. Or, if you know your treat or treaters, they would be a tasty homemade treat to share!

  Cookie Butter Bars

1 cup butter, softened
2/3 cup speculoos cookie butter (like Biscoff, found in peanut butter aisle)
1 cup brown sugar
3/4 cup sugar
2 eggs
1 1/2 tsp. vanilla
3 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 cup chocolate chips (milk or semi-sweet - your preference)
1 cup white chocolate chips
1 3/4 cups miniature marshmallows

Heat oven to 350 degrees. Spray a 10- by 15-inch pan with baking spray. Line with parchment paper. (This keeps the marshmallows from sticking to the pan, making for easier removal.)

In a large mixing bowl, mix together butter, cookie butter and sugars. Cream well. Add eggs and vanilla; mix well.

Add dry ingredients, just until blended. Fold in chocolate and white chocolate chips and marshmallows.

Spread batter into prepared pan and bake for 20-22 minutes or until light golden brown. (Ovens vary. so know your oven.) They will seem a little gooey, but they set up when cooled.