Biscoff Oatmeal Cookies Recipe

Introduction

These Biscoff Oatmeal Cookies combine the rich, spiced flavor of Biscoff spread with hearty oats for a chewy, satisfying treat. Perfect for snack time or sharing with friends, they offer a unique twist on a classic cookie.

Ingredients

• 1 1/2 cups old fashioned oats
• 1/2 cup all-purpose flour (plus 2 tablespoons extra)
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/8 tsp salt
• 1/2 cup butter (at room temperature)
• 1/2 cup Biscoff Spread or Cookie Butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1/2 tsp vanilla extract

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
2. Step 2: In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.
3. Step 3: In the bowl of a stand mixer, beat the butter, Biscoff spread, granulated sugar, and brown sugar on medium speed until smooth and creamy. Add the egg and vanilla extract, then beat until fully combined.
4. Step 4: Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until blended. Chill the dough in the refrigerator for 30 minutes.
5. Step 5: Scoop the dough into rounded tablespoons and place them about 2 inches apart on the prepared baking sheet. Bake for 8 to 10 minutes, or until the cookies are golden and firm around the edges. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips & Variations

• For extra texture, add 1/2 cup chopped nuts or chocolate chips to the dough before baking.
• Using chilled dough helps prevent spreading and keeps cookies thick and chewy.
• If you prefer a stronger cinnamon flavor, increase to 1 1/2 teaspoons of ground cinnamon.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months; thaw at room temperature before serving. To refresh, warm cookies briefly in a microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute another nut butter for Biscoff spread?

Yes, you can use peanut butter or almond butter, though the flavor will change. Biscoff spread offers its unique spiced caramel taste that makes these cookies special.

Do I need a stand mixer to make these cookies?

No, you can use a hand mixer or mix by hand with a sturdy spoon. Just be sure to cream the butter and sugars well for the best texture.

Biscoff Oatmeal Cookies Recipe

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★★★★★

4.7 from 77 reviews

Delight in these soft and chewy Biscoff Oatmeal Cookies, combining the warm flavors of cinnamon, oats, and the unique caramelized taste of Biscoff spread. Perfectly balanced sweetness with a hint of spice, these cookies are an irresistible treat for any occasion.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: About 18 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups old fashioned oats
• 1/2 cup all-purpose flour (plus 2 tablespoons extra)
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/8 tsp salt

Wet Ingredients

• 1/2 cup butter (at room temperature)
• 1/2 cup Biscoff Spread or Cookie Butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1/2 tsp vanilla extract

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the oats, 1/2 cup flour, baking soda, cinnamon, and salt until well combined. Set this mixture aside for later use.
3. Cream Butter and Sugars: In the bowl of a stand mixer, combine the room temperature butter, Biscoff spread, granulated sugar, and light brown sugar. Beat on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
4. Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter mixture. Continue beating until fully incorporated and smooth.
5. Combine Dry and Wet Ingredients: Reduce mixer speed to low and gradually add the dry ingredient mixture, beating only until just blended to avoid overmixing.
6. Chill Dough: Cover the dough and chill it in the refrigerator for 30 minutes. This helps the cookies maintain their shape while baking.
7. Form Cookies: Using a tablespoon, scoop and form rounded balls of cookie dough. Place them 2 inches apart on the prepared baking sheet to allow expansion during baking.
8. Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the cookies turn golden and are just firm around the edges. Keep a close eye to avoid overbaking.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then carefully transfer them with a spatula to a cooling rack to cool completely.

Notes

• Chilling the dough is essential to prevent excessive spreading and to enhance the texture of the cookies.
• You can substitute Biscoff spread with an equal amount of peanut butter or almond butter for a different flavor.
• For a crunchier cookie, bake for an additional 1-2 minutes, but be careful not to overbake as they can dry out.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Biscoff cookies, oatmeal cookies, Biscoff spread recipe, cinnamon cookies, easy cookie recipe, chewy cookies