Welcome back to Cookie Monday! Enjoy this week’s installment:
One of the most well-known sayings among swimmers is, “Where there’s food there’s swimmers, but where there’s swimmers there’s not always food.” Competitive swimming involves so many hours of exercise that we pretty much eat every two hours throughout the day. All four dozen of these cookies didn’t stand a chance at a swim meet a few weeks ago and in less than five minutes all I had left to take home was an empty Tupperware.
However, I think that even if we weren’t too hungry the cookies would have been eaten quickly anyways, but these soft and chewy oatmeal cookies with a hint of gingersnap flavor are just too hard to resist. Aside from the speculoos (Cookie Butter), they’re simple oatmeal cookies without any over-the-top additions like dried cherries or cornflakes. A batch of these comes together in less than ten minutes and stays fresh for a few days, which makes these cookies perfect for afternoon snacks, Monday night desserts, and swim meets.
Oatmeal Speculoos Cookies
Makes about 4 dozen cookies
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon table salt
14 tablespoons (1 ¾ sticks) unsalted butter, softened
½ cup granulated sugar
1 cup dark brown sugar
½ cup speculoos spread (cookie butter)
1 teaspoon vanilla
3 cups rolled oats
- Preheat the oven to 350F and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and table salt.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until light and fluffy, 2-3 minutes. Add the speculoos spread and beat until well combined, about 1 minute. Scrape down the bowl of the mixer and add the eggs and vanilla then beat until well incorporated, 1-2 minutes. Add the flour mixture and mix on low speed until just combined, then add the rolled oats and mix on low speed until the dough is evenly mixed and no pockets of flour or oats remain.
- Scoop tablespoon sized portions of the dough onto the prepared baking sheets, placing them 2 inches apart to allow room for spreading in the oven. Bake for 8-10 minutes, until the edges of the cookies are golden brown but the centers remain soft. Let cool on the baking sheets for 3-4 minutes, then transfer to wire racks to cool completely.