This past weekend my coworker, who is also an avid baker, and I teamed up to compete in a cookie bake-off competition in Brooklyn. And we won 3rd place!!!! The event was hosted by The Takedown, a food competition for the amateur home cook. It was so deliciously Brooklyn. The competition consisted of 30 cookie baking teams each with their own tempting recipe. Some were unique (Mexican Hot Chocolate Cookies with a little kick), some were classic with a spin (sunflower seed chocolate chip cookies) and some complimented by ingenious marketing (the Cookie Vermonster, a pecan maple cookie with a Cookie Monster sidekick, come on!). Each team was tasked with baking up over 250 samples of their cookie recipe to feed the massive cookie fanatic crowd that filtered through, eating cookies and sipping on egg nog and other holiday spirits. There were prizes for the winners, voted on by both the judges and the public, though it’s not always about winning, right? Okay, maybe that’s what I’d tell myself if I didn’t place, but I’m proud to report that our Biscoff Buttercream Cookies (aka the Double Dutch) took home 3rd place People’s Choice! That’s practically winning in my opinion. I realize I’m bragging here, but it’s really only to make you want to make these cookies more.
It was not an easy task coming up with the perfect cookie for this competition. My coworker and I spent hours baking variations on multiple recipes that were our go-to favorites and brought each type into our office to take a poll of what was the fan favorite. We tried chocolate chip, malted chocolate chip, chocolate chip filled with salted caramel, peanut butter, peanut butter chocolate chip, seriously too many to list. But ultimately, it was the unique Biscoff Buttercream sandwich cookies that took home the prize, literally.
The original recipe which is documented here, did not have any chocolate, but we took it a step further since this was a competition and added chocolate chips to the cookies. I personally think they’re amazing without, but if you’re feeling chocolatey, go for it. And tis the season to indulge.
Oatmeal Sandwich Cookies with Biscoff ButtercreamMakes ~20 cookies
Note: Biscoff spread is a puree made from Biscoff, or “Speculoos” cookies, a type of Dutch spice cookie that is delicious by itself. It’s a similar consistency to peanut butter, and can be substituted in many recipes to give cookies and sweets a uniquely, subtle spice flavor. Biscoff spread can be found in most grocery stores these days, including some of the major chains. Trader Joe’s also sells their own spread called “Speculoos Cookie Butter,” which is very similar and can be used as well. Make sure you buy the smooth kind. If you can only find crunchy, try pureeing it in your food processor. You will be tempted to eat this stuff by the spoonful, but make sure you leave enough for the recipe!
Oatmeal Sandwich Cookie
- 1/2 cup (1 stick) butter
- 1/2 cup smooth Biscoff spread, or Speculoos Cookie Butter
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Quick Oats or Old-Fashioned Oats
- 1 cup semi-sweet chocolate chips (optional)
- 3 tablespoons butter
- 1/2 cup smooth Biscoff spread
- 1 cup powdered sugar (sifted)
- 2 1/2 tablespoons heavy whipping cream
Special Equipment: Piping bag and large tip or small offset spatula
Cookies: Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper and set aside.
In a large bowl, beat together the butter and Biscoff spread until light and fluffy, about 3 minutes. Add the sugars and beat until combined, about a minute more. Add the egg and vanilla extract and mix together on high speed.
In a small bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry mixture slowly to the wet mixture until fully incorporated, mixing on low speed. Add the oatmeal (and chocolate chips if using) and stir until combined.
Using a small cookie scoop, about 2 teaspoons, drop dough onto prepared cookie sheets. Bake for 8-10 minutes, or until edges are lightly browned. Do not overcook. Allow the cookies to cool completely before icing.
Buttercream: Beat the butter and Biscoff spread until light and fluffy. Sift the powdered sugar and beat into the mixture. (The icing will look dry and crumbly, don’t worry it will come together when you add the cream.) Add the heavy cream and beat until icing is light and fluffy.
Spread icing onto half of the cookies, and then top each cookie with a similarly sized other half.
Optional Step: Enroll in your town’s next cookie bake-off and reap the rewards.