Biscoff Oatmeal Cookies | Taste just like Lotus Cookies Recipe
These Biscoff Oatmeal Cookies capture the iconic flavor of Lotus Biscoff cookies with a chewy oatmeal cookie base enriched by creamy Biscoff spread. Crisp edges and soft centers make them perfect for an indulgent snack or dessert, delivering a deliciously spiced and caramelized cookie experience at home.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 25 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/2 cups old fashioned oats
- 1/2 cup all-purpose flour (plus 2 tablespoons of flour)
- 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
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together old fashioned oats, all-purpose flour, baking soda, ground cinnamon, and salt until evenly combined. Set this mixture aside.
- Cream butter and sugars: Using a stand mixer or hand mixer, beat the room temperature butter, Biscoff spread, granulated sugar, and light brown sugar together on medium speed until the mixture is smooth and creamy, with no lumps.
- Add egg and vanilla: Add the large egg and vanilla extract to the creamed mixture. Continue beating until the mixture is smooth and fully incorporated.
- Combine dry and wet ingredients: Reduce the mixer speed to low, then slowly add the dry ingredients to the wet mixture. Beat only until all ingredients are just blended, taking care not to overmix to maintain cookie texture.
- Chill the dough: Cover the dough and refrigerate it for 30 minutes. This step helps firm up the dough, making it easier to handle and enhancing the final cookie texture.
- Shape and bake: Scoop rounded tablespoons of dough and arrange them on the prepared baking sheet about 2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 10 minutes, or until the cookies are golden with edges that are just firm.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to set their shape, then carefully transfer them to a wire rack using a spatula to cool completely.
Notes
- Using old fashioned oats instead of instant oats helps give these cookies a chewy texture.
- If you cannot find Biscoff spread, cookie butter from other brands may be used as a substitute with slightly different flavor.
- Chilling the dough is important to prevent spreading and to develop better flavor and texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For softer cookies, reduce baking time slightly; for crunchier cookies, bake closer to 10 minutes.