Bready or Not: No Bake Biscoff Cookies
It's summer. The calendar doesn't have to say it, but here near Phoenix, we know. My air conditioner started to crank on in March. By June... well, this place is called the Valley of the Sun for a reason.
No-bake recipes are a godsend. Make something tasty without heating up the house, or spending hours in the kitchen. Plus, some of the stuff (like these cookies) can be kept at room temp or chilled in the fridge, making you feel all the cooler.
Feeling cooler is a good thing because these cookies, um, won't make you feel svelte.
There's also flavor.
As you might guess by the whole Biscoff theme this month, I love the taste of cookie dough. Sometimes I prefer the dough over the baked result. These cookies are magic for several reasons:
- they scream Biscoff flavor
- you throw it together in a big pot on the stove
- the cookies set within minutes
- they taste like pure sugary-cookie dough crack
- did I mention they taste good?
The end texture of these is nifty, too. The quick oats meld with the hot syrupy ooze, and as it cools they all crystallize together. They actually melt on your tongue.
Oh, come on. You know you want some.
No-Bake Biscoff Cookies
recipe from Sugarcrafter
Using a tablespoon scoop, yields about 35 cookies.
Ingredients:
1 1/2 cups granulated sugar
1/2 cup whole milk
1/2 cup unsalted butter (1 cube)
Pinch of salt
3/4 cup Biscoff spread (use Pam on the measuring cup for easy release)
2 tsp vanilla extract
3 cups quick-cooking oats
In a large pot, add the sugar, milk, butter and salt. Bring to a rolling boil and let boil, without stirring, for one full minute. Keep an eye on it, because it will froth and rise in the pan. Immediately remove from heat.
Stir in the Biscoff spread and vanilla until smooth, then fold in the oats. Use a tablespoon cookie scoop or spoon to drop cookies onto wax paper-lined baking sheets; they will only spread a little bit. Will set within minutes.
OM NOM NOM.
No-bake recipes are a godsend. Make something tasty without heating up the house, or spending hours in the kitchen. Plus, some of the stuff (like these cookies) can be kept at room temp or chilled in the fridge, making you feel all the cooler.
Feeling cooler is a good thing because these cookies, um, won't make you feel svelte.
There's also flavor.
As you might guess by the whole Biscoff theme this month, I love the taste of cookie dough. Sometimes I prefer the dough over the baked result. These cookies are magic for several reasons:
- they scream Biscoff flavor
- you throw it together in a big pot on the stove
- the cookies set within minutes
- they taste like pure sugary-cookie dough crack
- did I mention they taste good?
The end texture of these is nifty, too. The quick oats meld with the hot syrupy ooze, and as it cools they all crystallize together. They actually melt on your tongue.
Oh, come on. You know you want some.
No-Bake Biscoff Cookies
recipe from Sugarcrafter
Using a tablespoon scoop, yields about 35 cookies.
Ingredients:
1 1/2 cups granulated sugar
1/2 cup whole milk
1/2 cup unsalted butter (1 cube)
Pinch of salt
3/4 cup Biscoff spread (use Pam on the measuring cup for easy release)
2 tsp vanilla extract
3 cups quick-cooking oats
In a large pot, add the sugar, milk, butter and salt. Bring to a rolling boil and let boil, without stirring, for one full minute. Keep an eye on it, because it will froth and rise in the pan. Immediately remove from heat.
Stir in the Biscoff spread and vanilla until smooth, then fold in the oats. Use a tablespoon cookie scoop or spoon to drop cookies onto wax paper-lined baking sheets; they will only spread a little bit. Will set within minutes.
OM NOM NOM.
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