Biscoff Oatmeal Lotus Cookies (Printable)
Chewy cookies with Biscoff spread, oats, and crunchy Lotus biscuits for a caramel-spice treat.
# What You’ll Need:
→ Dry Ingredients
01 - 1 1/2 cups (150 g) rolled oats
02 - 1 cup (125 g) all-purpose flour
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
06 - 1/2 cup (113 g) unsalted butter, softened
07 - 1/2 cup (120 g) creamy Biscoff spread
08 - 1/2 cup (100 g) light brown sugar
09 - 1/4 cup (50 g) 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)
# How to Prepare:
01 - Preheat oven to 350°F. 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 until light and fluffy.
04 - Mix in the egg and vanilla extract until well combined.
05 - Gradually stir in the dry ingredients until just incorporated. Avoid overmixing.
06 - Gently fold in the chopped Lotus Biscoff cookies until evenly distributed throughout the dough.
07 - Scoop dough in approximately 2-tablespoon portions onto the prepared baking sheets, spacing each about 2 inches apart. Optionally press extra Biscoff cookie pieces on top.
08 - Bake for 10 to 12 minutes, until the edges are golden and the 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 Advice:
01 -
- The chewy center and crisp edge combination is downright addictive, and the caramel warmth from Biscoff makes these taste like something from a professional bakery.
- You probably already have most of these ingredients sitting in your pantry right now, and the whole thing comes together in under thirty minutes.
02 -
- If you pull them out when the centers look fully done, they will be rock hard by the time they cool, so trust the soft center and walk away.
- The dough can be chilled for 24 hours before baking, and it actually develops a deeper flavor if you have the patience to wait.
03 -
- Measure your flour by spooning it into the cup and leveling with a knife, because packed flour is the number one reason cookies turn out dry and crumbly.
- Chop the Biscoff cookies into uneven pieces rather than uniform chunks, because the variety of textures in each bite makes the whole experience more interesting.