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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/biscoff-oatmeal-cookies-recipe/