By now I'm sure you have heard of cookie butter, or spreadable Speculoos cookies, quite similar to Biscoff spread. I seem to see it everywhere I turn, but have avoided it because I feared it would become a Nutella-esque obsession. If you want to give it a try too, make these Chocolate Chip Cookie Butter Cookies. They are are chewy and not too sweet, and especially wonderful in ice cream sandwiches.
Preheat the oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper.
In the bowl of an electric mixer beat the cookie butter, brown sugar, butter, egg, agave nectar and vanilla until smooth. In a separate bowl, mix together the flour, oats and baking soda. Add to the cookie butter mixture and mix until just blended. Stir in the chocolate chips.
Using a cookie or small ice cream scoop, form cookies and drop on the cookie sheets. Place them 1 to 2 inches apart; there should be 15 cookies per tray. Lightly press each cookie down a tad with your fingers.
Place the cookie dough in the freezer for about 15 minutes. Then bake in the oven for 8-10 minutes, until the cookies are golden brown. Remove from oven and let it sit on the tray for about 3 minutes, then transfer to a wire rack to cool.