Cookie Butter

17 oz Biscoff cookies, gingersnaps, or graham crackers
2 tablespoons packed light brown sugar
5 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 tablespoon molasses
2 tablespoons vegetable oil
1 cup water

1. In large food processor, process cookies into fine crumbs. Turn off processor. Add brown sugar, cinnamon, nutmeg and vanilla; process until blended. Continue to process while adding molasses and oil through spout.
2. With processor running, add just enough water so mixture becomes a creamy consistency (you might not use all the water). Add more water as needed until you reach desired texture (it should be about the same as peanut butter).
3. Pour cookie butter into airtight container; seal. Store in refrigerator.