No Bake White Chocolate Biscoff Oatmeal Cookies

• Vegetarian

• Produce

  • 1 Cranberries, dried

• Breakfast Foods

  • 1 1/2 cups Rolled oats, old-fashioned

• Baking & Spices

  • 1/2 cup Brown sugar, light packed
  • 1/4 cup Granulated sugar
  • 1 pinch Salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/4 cup Biscoff or cookie butter
  • 4 tbsp Butter, unsalted

Found on flavorthemoments.com

Description

Ingredients

• 4 tablespoons unsalted butter
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• pinch salt
• ¼ cup Biscoff or cookie butter
• 1 teaspoon pure vanilla extract
• 1½ cups old fashioned rolled oats
• (1) 4 ounce bar white chocolate (I used Ghirardelli)
• chopped dried cranberries, for garnish

Directions

• Line a rimmed baking sheet with waxed paper and set aside.
• Place the butter, sugars, salt, and Biscoff in a medium sauce pan. Cook over medium low heat until the butter melts, stirring occasionally. Increase the heat to medium and bring to a boil, stirring occasionally. Boil for 1 minute stirring constantly. Remove from heat and stir in the vanilla, then the oats. Let the mixture cool slightly, about 10-15 minutes until it begins to set.
• Using a 1½ cookie scoop, scoop out the cookie mixture onto the prepared pan...there will be about 25. Place in the refrigerator to chill until completely set.
• When the cookies are set, place a sauté pan with about 2 inches of water over medium heat. When it comes to a simmer, remove from heat. Roughly chop the white chocolate and place in a heat proof bowl, and set it in the water in the sauté pan. Stir the chocolate until it melts and is smooth. Dip each cookie in the chocolate and place back on the waxed paper on the rimmed baking sheet. Drizzle the remaining chocolate over the top of the cookies and immediately sprinkle with the dried cranberries. Let stand at room temperature until set, then serve and enjoy!