Biscoff Oatmeal Lotus Cookies (Printer-friendly)
Chewy cookies with Biscoff spread, rolled oats, and crunchy Lotus biscuits. Caramel-spice flavor perfect with coffee or tea.
# 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 Make It:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.
03 - In a large bowl, beat the softened butter, Biscoff spread, brown sugar, and granulated sugar using an electric mixer or whisk until light and fluffy.
04 - Mix in the egg and vanilla extract until well combined.
05 - Stir in the dry ingredient mixture 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 them 2 inches apart. Optionally, press extra Biscoff cookie pieces on top of each scoop.
08 - Bake for 10 to 12 minutes, until the edges are golden 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 warmth of Biscoff spread turns an ordinary oatmeal cookie into something that tastes like it came from a specialty bakery.
- Crunchy Lotus biscuit pieces hidden inside give every bite a satisfying snap that keeps you reaching for more.
02 -
- Overbaking is the fastest way to ruin these, so pull them from the oven when centers still look slightly raw, as they will firm up as they cool.
- The dough can seem very soft at first, but chilling it for 30 minutes in the refrigerator makes scooping easier and prevents excessive spreading.
03 -
- Soften the Biscoff spread for 15 seconds in the microwave before measuring so it blends smoothly into the butter mixture without seizing.
- Rotate your baking sheets halfway through the bake time if your oven has hot spots, as even browning makes a huge difference in both appearance and taste.