• Preheat oven to 180°C/350°F. Line a baking sheet with parchment paper or a silicone baking mat.

Mix the wet ingredients

• In a large mixing bowl, stir together the wet ingredients until combined into a thick paste.
  1 cup smooth biscoff spread, ½ cup packed light brown sugar, 2 medium eggs, 1 teaspoon vanilla extract

Mix in the dry ingredients

• Add the dry ingredients, stir to combine into cookie batter.
  1 ½ cups old fashioned rolled oats, ⅓ cup all purpose flour, ½ teaspoon baking powder, ¼ teaspoon fine sea salt
• Fold in the white chocolate chips until evenly distributed.
  ½ cup white chocolate chips, plus extra for the tops

Prepare for baking

• Scoop balls of dough using a medium (2 tablespoon) cookie scoop and place on the prepared baking sheet (about 6-7 per sheet, no need to roll into balls but don’t flatten)
• Bake in the preheated oven for 10-12 minutes or until set on the edges but still slightly gooey in the middle. Mine are perfect at 10 minutes. Add a few extra chocolate pieces to the top if desired. Leave to cool on the baking sheet for 10 minutes - they’ll continue to set on the baking sheet and will be perfectly gooey and fudgy in the middle. Transfer to a wire rack to cool completely.