Biscoff Oatmeal Cookies | Taste Just Like Lotus Cookies Recipe
Introduction
These Biscoff Oatmeal Cookies capture the delicious flavor of Lotus Biscoff cookies with a soft, chewy texture. Combining oat hearty goodness with rich Biscoff spread, they’re perfect for anyone craving a cozy, spiced treat.
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
- 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
- Step 1: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Step 2: In a medium bowl, whisk together the oats, 1/2 cup flour, baking soda, cinnamon, and salt. Set aside.
- Step 3: In the bowl of a stand mixer, beat the butter, Biscoff spread, granulated sugar, and brown sugar on medium speed until smooth and creamy.
- Step 4: Add the egg and vanilla extract, then beat until the mixture is smooth.
- Step 5: Reduce the mixer speed to low and slowly add the dry ingredients. Beat only until combined.
- Step 6: Chill the dough in the refrigerator for 30 minutes to firm up.
- Step 7: Form the dough into rounded tablespoons and place them 2 inches apart on the prepared baking sheet.
- Step 8: Bake for 8 to 10 minutes, or until the cookies are golden and just firm around the edges.
- Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack with a spatula.
Tips & Variations
- For extra chewiness, try adding 1/4 cup of chopped walnuts or pecans to the dough before baking.
- If you don’t have Biscoff spread, you can substitute peanut butter or almond butter, but the signature flavor will differ.
- Make sure the butter is fully softened to get a smooth batter and even cookie texture.
- Chilling the dough helps prevent spreading and keeps the cookies thick and chewy.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm gently in a low oven or microwave for a few seconds to bring back softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use quick oats instead of old fashioned oats?
Quick oats can be used in a pinch, but they will yield a softer, less chewy cookie texture compared to old fashioned oats.
Do I have to chill the dough before baking?
Chilling the dough is recommended to prevent spreading and to enhance the texture, but if you’re short on time, you can bake immediately—you may just get thinner cookies.
PrintBiscoff Oatmeal Cookies | Taste Just Like Lotus Cookies Recipe
These Biscoff Oatmeal Cookies taste just like the iconic Lotus Biscoff cookies, combining creamy Biscoff spread and hearty oats for a perfectly chewy and flavorful treat. Crispy on the edges and soft in the center, these cookies are an irresistible homage to the beloved cookie butter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: Approximately 18–20 cookies 1x
- 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 extra flour for dusting or adjusting dough consistency)
- 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 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 the oats, 1/2 cup all-purpose flour, baking soda, ground cinnamon, and salt until well combined. Set aside this mixture for later use.
- Cream Butter and Sugars: In the bowl of a stand mixer, add the room temperature butter, Biscoff spread, granulated sugar, and light brown sugar. Beat on medium speed until the mixture is smooth, creamy, and well incorporated.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture. Continue beating until the batter is smooth and consistent.
- Combine Dry and Wet Ingredients: Reduce the mixer speed to low. Gradually add the dry oat mixture to the wet ingredients, beating only until just blended, to avoid overmixing which can result in tough cookies.
- Chill Dough: Cover the cookie dough and chill it in the refrigerator for 30 minutes. This step helps the dough to firm up, making it easier to handle and resulting in better texture when baked.
- Shape and Bake Cookies: Form the chilled dough into rounded tablespoons and place them on the prepared baking sheet at least 2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 10 minutes or until the cookies are golden and just firm around the edges.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet to set. Then transfer the cookies gently with a spatula onto a wire cooling rack to cool completely.
Notes
- For a chewier texture, slightly underbake the cookies by reducing baking time by 1 minute.
- You can substitute Biscoff Spread with any cookie butter or speculoos spread available.
- If dough is too sticky after chilling, lightly dust with the extra 2 tablespoons of flour when shaping the cookies.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Oats used are old fashioned rolled oats for best texture; quick oats may yield a different consistency.
Keywords: Biscoff Cookies, Oatmeal Cookies, Cookie Butter Cookies, Biscoff Spread Recipe, Chewy Cookies, Homemade Cookies
