No Mixer Needed!

Speculoos White Chocolate Oatmeal Cookies

Yummy oatmeal cookies made with Speculoos spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!

Ingredients:

• 3/4 cup (95g) all-purpose flour (spoon & leveled)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 3/4 cup (150g) packed light or dark brown sugar
• 1 large egg
• 1/2 cup (130g) Speculoos spread (creamy or crunchy)
• 2 teaspoons vanilla extract
• 2 cups (160g) quick oats
• 1 and 1/2 cups (270g) white chocolate chips or chunks

Directions:

1. Preheat oven to 350°F (177°C). 
2. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
3. Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside.
4. In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the Speculoos until combined. Finally, whisk in the vanilla. 
5. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. 
6. Fold in the oats and 1 and 1/4 cups white chocolate, reserving the remaining 1/4 cup for later. The cookie dough will be thick and heavy.
7. Roll the dough into balls, about 2-3 Tablespoons of dough each. Highly suggest using a cookie scoop to make it easier. 
8. Place 8 balls of dough onto each cookie sheet.
9. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. 
10. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining white chocolate chips/chunks into each cookie. 
11. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked cookies freeze well - up to three months. Cookie dough balls freeze well too - up to three months. Bake frozen cookie dough balls for an extra minute. No need to thaw them.

Recipe Notes:

• Do not use old-fashioned style whole oats in this cookie recipe. You need quick oats, which are more finely ground (and smaller) whole oats. 

Gingerbread + Chocolate = Too Delicious!

Gingerbread Speculoos and Dark Chocolate Cake

Enjoy this delicious and flavorful cake with your family!

Makes 1- 8×8-inch cake

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 2 large eggs
• 3/4 cup unsulfured molasses
• 3/4 cup hot water
• 2 teaspoons pure vanilla extract
• 1 cup Speculoos spread
• 3 ounces dark chocolate, melted

Directions

1. Place a rack in the middle of the oven and preheat oven to 350 degrees F.  
2. Grease an 8×8-inch square baking pan.  
3. Line with parchment paper and grease the parchment paper as well. 
4. Set aside.
5. In a large bowl: whisk together flour, ginger, cinnamon, nutmeg, cloves, cardamom, baking powder, and salt.  
6. In a medium bowl: whisk together melted butter, sugar, eggs, and molasses.  
7. Whisk until smooth and well combined.  
8. Add the hot water and vanilla and carefully stir to incorporate.
9. Add the wet ingredients all at once to the dry ingredients.  
10. Stir with a spatula or wooden spoon to combine.  
11. When no pockets of flour remain, and the batter is entirely smooth and silky, pour into the prepared pan.  Bake for 30 to 35 minutes, or until a skewer inserted in the center of the cake comes out clean.
12. Allow to cool in the pan for 20 minutes before removing to a wire rack to prepare to frost.
13. When cake has cooled, but is still just warm to the touch, gently spread with Speculoos.  
14. Be gentle, as to not tear the cake.  
15. The Speculoos will begin to melt against the warm cake as it is spread.  
16. When entire cake is covered and Speculoos is dripping down the sides of the cake, drizzle generously with the melted dark chocolate.  
17. You can place melted chocolate in a small ziplock bag and cut a tiny piece of the tip off, creating a makeshift pastry bag.
18. Place cake in the fridge to set the Speculoos and dark chocolate for 30 minutes before serving.