Biscoff White Chocolate Oatmeal Cookies Made in Your Pressure Cooker
Soft, chewy oatmeal cookies bursting with the spiced caramel flavor of Biscoff spread and pockets of melted white chocolate. No mixer or dough chilling needed, and a perfect tender pull guaranteed by the pressure cooker method.
Ingredients
Main ingredients
- ¾ cup all-purpose flour spooned and leveled
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup unsalted butter melted and slightly cooled
- ¾ cup brown sugar packed, light or dark
- 1 egg large
- ½ cup Biscoff spread creamy or crunchy
- 2 teaspoons pure vanilla extract
- 2 cups quick oats
- 1 ½ cups white chocolate chips or chunks
Instructions
Instructions
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Toss the flour, salt, baking soda, and baking powder together in a medium bowl. Set aside.
- In a large bowl, whisk the melted butter and brown sugar until no lumps remain. Whisk in the egg, then the Biscoff spread until well combined. Finally, whisk in the vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix with a large spoon or silicone spatula until just combined. The dough will be soft and slick.
- Fold in the quick oats and 1 ¼ cups of the white chocolate chips, reserving the remaining ¼ cup for topping.
- Roll dough into balls about 2-3 tablespoons each and place 8 dough balls on each cookie sheet.
- Bake cookies for 11-12 minutes until soft and underbaked. Remove from oven and lightly press down on each cookie to flatten slightly. Press remaining white chocolate chips onto tops.
- Allow cookies to cool on baking sheets for 10 minutes, then transfer to wire rack to cool completely.
- Set up your pressure cooker with a trivet and a small heatproof dish inside while cookies bake for a gentle finish with moist, tender texture.
Notes
Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked cookies and dough freeze well for up to three months. Use quick oats, not old-fashioned oats, for best texture.