Biscoff Oatmeal Lotus Cookies (Printable)
Chewy cookies blending Biscoff spread, oats, and crunchy Lotus biscuits for a caramel-spice treat.
# What You 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 Steps:
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. 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 ball.
08 - Bake for 10 to 12 minutes, until the edges are golden brown and the centers are still slightly soft.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The caramel depth of Biscoff spread melts right into the dough, giving you a cookie that tastes like it came from a bakery case without any fancy technique.
- That chewy center with little crunches of Lotus biscuit tucked inside makes each bite interesting and downright addictive.
02 -
- Those cookies will look underdone in the center when you pull them out, but they firm up as they cool, so trust the timer and resist overbaking.
- Measuring the Biscoff spread by weight rather than volume saved me from dry dough more than once because jars can be densely or loosely packed.
03 -
- Chilling the dough for even twenty minutes before scooping helps the flavors meld and stops the cookies from spreading too thin in the oven.
- Pressing a few extra Biscoff crumbles on top right before baking makes them look professional enough to gift without any extra effort.