3/4 cup quick-cooking oats
1/2 cup unsalted butter, softened
1/4 cup brown sugar
1 large egg
3/4 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup finely crushed Biscoff (or other spice) cookies (I can never find the Biscoff anymore)
3/4 cup white chocolate chips
Lightly toast your dry oats by placing in a large frypan over medium heat; cook about 4 minutes, stirring frequently, until oats turn golden and become aromatic. Remove from heat and cool.
Use an electric mixer to combine butter and sugar. Add egg and vanilla, mix until combined.
In a separate bowl combine flour, baking soda, salt and Biscoff crumbs. Gradually add flour mixture to butter mixture, beating just until combined. Stir in toasted oats and white chocolate chips.
Chill 30 minutes (up to overnight). If chilling overnight, let sit on counter for 10 minutes or so before scooping.
Heat oven to 350 degrees F.
Drop rounded tablespoons of dough onto cookie sheet Bake 10 minutes or until barely golden brown on the edges. Transfer cookies to wire racks to cool.
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