Biscoff Cookie Butter Stuffed Biscoff Oatmeal Cookies

¾ cup soft butter
½ cup Biscoff Cookie Butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cup quick oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt

Scoop 24 Tablespoons of Biscoff cookie butter onto 4 small parchment lined sheets and freeze overnight. 
Cream butter, cookie butter, and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla extract; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out 24 – 2” balls of dough.  Flatten and wrap each cookie disc around a frozen cookie butter scoop. Only remove 6 cookie butter balls from the freezer at a time and work quickly so cookie butter stays cold.  
(For a richer flavor and smoother texture refrigerate or freeze until ready to bake.)
Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 10+ minutes on a parchment lined baking sheet. Drizzle with melted Biscoff Cookie Butter if desired.
Let set. Share!