Line a baking tray with parchment/greaseproof paper and set aside.
Gently melt the butter and milk together on a medium heat until the butter has melted. Add in the soft light brown sugar and stir until the mixture begins to boil and the sugar has dissolved.
Allow the mixture to boil for 30 seconds without stirring, then remove from the heat and stir in the biscoff spread, and vanilla (if using). Stir until evenly incorporated. Mix in the oats and cinnamon (if using) until fully incorporated and no dry pockets remain.
When the mixture is cool enough to handle, use your hands to shape in to 12 balls (press together quite firmly to ensure the ‘cookies’ hold their shape). Place on your prepared baking tray and flatten a little. Chill until set (approx 1 hour in my fridge). Enjoy.
Notes
– Store your no bake cookies in the fridge or at room temperature where they will last for a week!
– If you find that your mixture goes oily, hard, or grainy – Add back to the pan on a low heat along with a couple of tablespoons of warm water. Vigariously stir the until smooth. Add more warm water a couple of tablespoons at a time if needed.
