Biscoff 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
Scale
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
