Biscoff Oatmeal Lotus Cookies (Printable)
Chewy cookies with Biscoff spread, oats, and crunchy Lotus biscuits for caramel-spice flavor.
# What You’ll Need:
→ Dry Ingredients
01 - 1 1/2 cups rolled oats
02 - 1 cup 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 unsalted butter, softened
07 - 1/2 cup creamy Biscoff spread
08 - 1/2 cup light brown sugar
09 - 1/4 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)
# Directions:
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 - Stir the dry ingredient mixture into the wet ingredients until just incorporated. Do not overmix.
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 them about 2 inches apart. Optionally, press extra Biscoff cookie pieces on top of each dough mound.
08 - Bake for 10 to 12 minutes, until the edges are golden brown 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 Suggestions:
01 -
- The caramel depth from Biscoff spread makes these taste like something from a European bakery, not your kitchen on a random Tuesday.
- They pair so naturally with coffee that you will start planning your afternoon break around them.
02 -
- If you overbake these even by two minutes, you lose the chewy center that makes them special, so pull them out when the middle still looks wet.
- The dough spreads more than you expect, so give those cookies room or they will merge into one giant cookie slab.
03 -
- Chill the dough for 30 minutes before scooping if your kitchen is warm, because cold dough spreads less and gives you thicker, chewier cookies.
- Use a cookie scoop for uniform portions so every cookie bakes at the same rate and you avoid the frustration of some burnt and some raw.