Biscoff Oatmeal Cookies

Sarah’s Kitchen
by Sarah’s Kitchen
20 Cookies
21 min

These Biscoff Lotus-flavored oatmeal cookies are the perfect treat for anyone who loves the warm, caramelized flavor of Lotus Biscoff cookies. By incorporating Biscoff spread and crushed cookies into a classic oatmeal cookie base, this recipe takes the humble oatmeal cookie to a whole new level. The rich, spiced notes of cinnamon and brown sugar beautifully blend with the chewy oats, while the addition of Biscoff spread adds an irresistible creamy texture and a delightful depth of flavor. Whether you’re already a fan of Lotus cookies or just in the mood for something new, these oatmeal cookies are guaranteed to hit the spot. They’re soft, chewy, and packed with flavor, offering the perfect balance of sweetness and spice. Whether enjoyed as an afternoon snack or shared with friends over a cup of coffee, these Biscoff oatmeal cookies are sure to become a favorite in your baking rotation. Enjoy every bite!

Soft, chewy, and packed with flavor—who can resist a stack of Biscoff oatmeal cookies?




Biscoff Oatmeal Cookies
Recipe details
  • 20  Cookies
  • Prep time: 10 Minutes Cook time: 11 Minutes Total time: 21 min
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Ingredients
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup butter, softened
  • 1/4 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 large egg
  • 1/2 cup Biscoff spread (cookie butter)
  • 2 cups old-fashioned oats
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Mix the dry ingredients: In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together until light and fluffy, about 2-3 minutes.
Add the wet ingredients: Beat in the egg and Biscoff spread until fully combined.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix.
Stir in the oats: Fold the oats into the dough, making sure they're evenly distributed.
Scoop the dough: Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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