Ingredients
Equipment
Method
Instructions
- Step 1: Prepare Your Baking Sheet - Start by lining a baking sheet with parchment paper for easy cookie dropping.
- Step 2: Melt the Ingredients - In a medium saucepan over medium heat, combine the granulated sugar, butter, salt, cocoa, and milk. Stir continuously until the mixture comes to a gentle boil. Allow it to boil for 1-2 minutes, continuing to stir to prevent burning.
- Step 3: Add Vanilla and Biscoff - Once the mixture is boiling, remove it from the heat and stir in the vanilla extract and Biscoff spread. Mix until the spread is fully melted and incorporated.
- Step 4: Mix in the Dry Ingredients - In a large bowl, combine the quick cook oatmeal and unsweetened coconut. Pour the warm chocolate mixture over the oats and coconut, and stir until everything is well combined.
- Step 5: Form the Cookies - Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about an inch apart.
- Step 6: Let Them Set - Allow the cookies to cool at room temperature for about 30 minutes, or until they have set up nicely. Alternatively, refrigerate for quicker setting.
Notes
- For a deeper flavor, substitute granulated sugar with brown sugar.
- Use coconut oil instead of butter for a dairy-free version.
- Store cookies in an airtight container at room temperature for up to a week.