If you’ve ever been in a Trader Joe’s during the fall, you may have noticed that there is quite the over-abundance of a certain squash, and squash-flavored things. Seriously, it’s a little absurd. They have Pumpkin Spice Oreos, Pumpkin Soup Crackers, and even Pumpkin Spice Body Butter. That last one is my favorite. Who decided that in addition to eating a lot of pumpkin in the fall, I should probably also smell like a pumpkin? They say the way to attract a man is through his stomach, so maybe this is just a whole new level; look out men of Chicago… just try and resist me as I walk by you smelling like a squash.
Jokes aside, I really do enjoy pumpkin, and pumpkin spice flavored things, but find the national obsession is a little confusing. Nevertheless, if it’s the only way to get these cookies, then by all means, bring on the squash butter.
In today’s cookies we’re using Pumpkin Pie Spice Cookie Butter from Trader Joe’s, and it’s pretty epically great in these chewy oatmeal cookies. So, in case you’ve never heard of it, let’s break this cookie butter stuff down. Pumpkin Spice – you got this, right? Basically spices you would put in a pumpkin pie (see Pumpkin Pie if you need a reminder). Cookie butter – now this might be a little less familiar. If you’ve ever flown Delta, you’ve probably eaten the cookies that inspire cookie butter. Yep, that’s right. Plane food! But it’s delicious (or at least I think so). The most well known brand is Biscoff, and you can find both the cookies and cookie butter in most major grocery stores. Trader Joe’s makes their own version year-round, and spices it up in the fall. If you don’t have access to a Trader Joe’s you can certainly sub the regular cookie butter. Peanut butter or almond butter would also be great substitutes if you want to do away with the fall associations all together (I’ll forgive you), and you want a little less sweet of a cookie.
All the rest of the ingredients are pretty standard: flour, oats, butter, sugar, and white chocolate chips. Just be sure that if you use rolled oats, you measure them out, toss them in a food processor, and give them a couple quick pulses. This makes what is known as “quick oats” and will help them absorb the moisture of the cookies better. Not into white chocolate? Try them with dark chocolate chips. These would also be fantastic with a mix of chocolate and cranberries. Try that please! And let me know how it turns out.
The base of this recipe comes from my go-to baker over at Sally’s Baking Addiction. All I did was jazz up the cookie butter with this fall one. The cookies come together with two bowls and a spatula – no mixer necessary, and no need to chill the dough! You can go from “need cookie” to “have cookie” in 30 minutes or less, depending on how fast of a measurer you are… or how long you want to wait for the cookies to cool :). I won’t blame you when there’s melty white chocolate on the line. ↓
P.S. If you’re wondering why I keep referring to Pumpkin as “Squash” it’s because I still can’t get over this article. Random Squash Spice Cookies just don’t quite have the same ring.
Pumpkin Spice Cookie Butter Oatmeal Cookies
Time: 30 minutes
Yield: ~20 Cookies
Recipe from: Biscoff White Chocolate Oatmeal Cookies
3/4 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, melted but not hot
3/4 cup packed brown sugar
1/2 cup Pumpkin Pie Spice Cookie Butter (from Trader Joe’s, but you could sub Biscoff spread)
2 teaspoons vanilla extract
2 cups quick oats (use rolled oats, and pulse in a food processor a couple times if you don’t have quick oats on hand)
1 cup white chocolate chips
Line two baking sheets with silicone mats or parchment paper, and pre-heat oven to 350°F. In a large bowl, combine flour, salt, baking soda and baking powder. In a separate medium bowl, whisk together butter and brown sugar until combined and there are no lumps. Stir in egg, then cookie butter and vanilla.
Pour the wet ingredients into the dry ingredients and stir with a spatula until combined. Stir in oats and white chocolate chips. When everything is combined, form into balls with ~2 tablespoons of batter (I use a cookie scoop to help with this step), and place a couple inches apart on your cookie sheet. They shouldn’t spread too much, so feel free to flatten them a little bit before they go in the oven.
Bake for 11-12 minutes. They may look a little under-baked on the top when you pull them out of the oven. Let them cool on the cookie sheet for ~10 minutes and they should firm up. Transfer to a wire rack for them to cool completely. Store in a sealed container for up to a week.