Diane Watt has serious cookie-baking skills.
She loves to bake, and her friends and family are fortunate for it.
Watt submitted the recipe for one of our favorite cookies this year, a Biscoff-Stuffed Salted Chocolate Chip Cookie.
Salty-sweet treats are a key to success for Watt — she was a previous 12 Days of Cookies contest winner with her recipe for Salted Caramel White Chocolate Cookies.
Watt said she collects recipes and her mother taught her how to cook. Her mother left her hundreds of cookbooks that she peruses to pick her favorites.
Using high-quality ingredients, such as butter and flavorings is one of her best baking tips.
Winning the Tulsa World’s contest again is “an honor and a thrill,” Watt said.
The Biscoff-stuffed cookie is one of the many cookies and treats that she made and brought to her husband’s law firm. Like the other cookies she brought, his co-workers loved them.
So she was happy to share another winning recipe with our readers.
BISCOFF STUFFED SALTED CHOCOLATE CHIP COOKIES
2¼ cups all-purpose flour
1¼ teaspoons baking soda
½ teaspoon kosher salt
2 sticks unsalted butter
1¼ cup dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 large egg yolk
2 teaspoons vanilla extract
1 tablespoon plain Greek yogurt
1 cup semisweet chocolate chips
1 jar of Biscoff spread, chilled
1. In a stand mixer cream the butter and sugars until light and fluffy, about 2 minutes. Then add the egg, egg yolk, vanilla and yogurt and mix until smooth and creamy. With the stand mixer on low, add in the flour, baking soda and salt and mix until just combined. Stir in the chocolate chips.
2. Wrap the dough in plastic wrap and chill for at least 2 hours or up to overnight.
3. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside. Pinch the dough into 1½-inch balls. Flatten each ball with your hand and scoop about 1 small teaspoon of chilled Biscoff into the middle of the dough. Then wrap the dough around it and pinch to seal. Place the dough ball on the cookie sheet and press the top down slightly. Repeat.4. Bake for 9 to 11 minutes and allow to cool for 5 minutes before transferring to a wire rack to cool completely. If desired, sprinkle tops of cookies with small pinches of sea salt while they cool.