Biscoff Oatmeal Lotus Cookies (Printable)
Chewy cookies with Biscoff spread, oats, and crunchy Lotus biscuits. Caramel-spice flavor perfect for coffee breaks.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups rolled oats (150 g)
02 - 1 cup all-purpose flour (125 g)
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 tsp ground cinnamon
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened (113 g)
07 - 1/2 cup creamy Biscoff spread (120 g)
08 - 1/2 cup light brown sugar, packed (100 g)
09 - 1/4 cup granulated sugar (50 g)
10 - 1 large egg
11 - 1 tsp vanilla extract
→ Mix-ins
12 - 10 Lotus Biscoff cookies, roughly chopped (plus extra for topping if desired)
# Directions:
01 - Preheat oven to 350°F (175°C). 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 fully combined and smooth.
05 - Gradually stir the dry ingredient mixture into the wet mixture until just incorporated. Avoid overmixing.
06 - Gently fold in the roughly chopped Lotus Biscoff cookies until evenly distributed throughout the dough.
07 - Scoop dough in 2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart. Optionally, press extra Biscoff cookie pieces onto the tops.
08 - Bake for 10 to 12 minutes, until the edges are golden and the centers remain slightly soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The double hit of Biscoff spread in the dough and crunchy Lotus biscuits folded through makes every bite layered and surprising.
- They stay soft and chewy for days, which means they are just as good on Wednesday as they were fresh out of the oven on Sunday.
02 -
- Overbaking is the easiest mistake to make here, and the cookies will firm up considerably as they cool, so pull them when the centers still look a touch wet.
- Biscoff spread behaves differently depending on temperature, so if your kitchen is cold, microwave it for 10 seconds before measuring to get an accurate amount.
03 -
- Chilling the dough for 30 minutes before baking deepens the flavor and prevents the cookies from spreading too thin in the oven.
- A tiny pinch of flaky sea salt on top of each cookie right after they come out of the oven elevates the caramel flavor in a way that surprises people every single time.