Biscoff Oatmeal Lotus Cookies (Printable Version)
Chewy cookies featuring Biscoff spread, oats, and crunchy Lotus biscuits for a caramel-spice treat perfect with coffee.
# Ingredient List:
→ Dry Ingredients
01 - 1 1/2 cups rolled oats (150 g)
02 - 1 cup all-purpose flour (125 g)
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened (113 g)
07 - 1/2 cup creamy Biscoff spread (120 g)
08 - 1/2 cup light brown sugar (100 g)
09 - 1/4 cup granulated sugar (50 g)
10 - 1 large egg
11 - 1 teaspoon vanilla extract
→ Mix-ins
12 - 10 Lotus Biscoff cookies, roughly chopped (plus extra for topping if desired)
# How to Make:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.
03 - In a large bowl, beat the softened butter, Biscoff spread, light brown sugar, and granulated sugar using an electric mixer or whisk until light and fluffy.
04 - Mix in the egg and vanilla extract until well combined.
05 - Stir in the dry ingredient mixture until just incorporated. Do not overmix.
06 - Fold in the chopped Lotus Biscoff cookies until evenly distributed throughout the dough.
07 - Scoop dough in 2-tablespoon portions onto prepared baking sheets, spacing about 2 inches apart. Optionally, press extra Biscoff cookie pieces on top of each portion.
08 - Bake for 10–12 minutes, until edges are golden and centers are still slightly soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The caramel spice flavor from Biscoff spread seeps into every oat flake, creating a cookie that tastes like autumn in your hand.
- They stay chewy for days, which means you can bake a batch on Sunday and still be enjoying perfect texture by Wednesday.
02 -
- Do not skip the cooling time on the baking sheet because these cookies are fragile when hot and will fall apart if moved too soon.
- Underbaking slightly is the secret to that dreamy chewy center, so pull them out when the edges are golden but the middle still looks dewy.
03 -
- If your Biscoff spread has separated or looks oily, stir it thoroughly before measuring so the dough consistency stays predictable.
- Chilling the dough for 30 minutes before scooping prevents excessive spreading and gives you thicker, more bakery style cookies.