Biscoff Oatmeal Lotus Cookies (Printable Version)
Chewy caramel-spice treats with Biscoff spread, oats, and crunchy Lotus biscuits perfect for coffee time.
# What You'll Need:
→ Dry Ingredients
01 - 1½ cups rolled oats
02 - 1 cup all-purpose flour
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ teaspoon ground cinnamon
→ Wet Ingredients
06 - ½ cup unsalted butter, softened
07 - ½ cup creamy Biscoff spread
08 - ½ cup light brown sugar, packed
09 - ¼ cup granulated sugar
10 - 1 large egg
11 - 1 teaspoon vanilla extract
→ Mix-ins
12 - 10 Lotus Biscoff cookies, roughly chopped (plus extra for topping if desired)
# Method:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, and ground cinnamon until evenly distributed. Set aside.
03 - In a large bowl, beat the softened butter, Biscoff spread, light brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy, approximately 2–3 minutes.
04 - Add the egg and vanilla extract to the creamed mixture, beating until fully combined and smooth.
05 - Gradually stir the dry ingredient mixture into the wet ingredients, mixing until just incorporated. Avoid overmixing to maintain a tender texture.
06 - Gently fold the roughly chopped Lotus Biscoff cookies into the dough, distributing the pieces evenly throughout.
07 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Optionally, press additional Biscoff cookie pieces onto the tops for decoration.
08 - Bake for 10 to 12 minutes, until the edges are golden brown and the centers remain slightly soft. Avoid overbaking for the best chewy texture.
09 - Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely before serving or storing.
# Chef's Tips:
01 -
- The chewy center and crisp edge combination is downright addictive and pairs perfectly with a hot cup of Earl Grey.
- You get double the Biscoff magic from both the spread and the crushed biscuits folded right into the dough.
02 -
- Overbaking is the number one mistake with these cookies because the centers look raw when they are actually perfect and will set as they cool.
- Chilling the dough for 30 minutes before scooping prevents excessive spreading and gives you a thicker, chewier cookie.
03 -
- Resist the urge to add more flour if the dough seems soft because the oats absorb moisture as they rest and the cookies will thicken up in the oven.
- Pressing a few extra Biscoff cookie shards on top right before baking makes them look professional and gives a satisfying crunch on the first bite.