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Biscoff Oatmeal Cookies Recipe

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Deliciously soft and chewy Biscoff Oatmeal Cookies combining the warm flavors of cinnamon, oats, and the unique caramelized taste of Biscoff cookie butter. Perfectly balanced sweetness with a hint of spice, these cookies are easy to make and ideal for any cookie lover looking for a comforting treat.

Ingredients

Dry Ingredients

  • 1 1/2 cups old fashioned oats
  • 1/2 cup all-purpose flour plus 2 tablespoons all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/8 tsp salt

Wet Ingredients

  • 1/2 cup butter at room temperature
  • 1/2 cup Biscoff Spread or Cookie Butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the oats, 1/2 cup plus 2 tablespoons of flour, baking soda, cinnamon, and salt until well combined. Set aside.
  3. Cream Butter and Sugars: In the bowl of a stand mixer, beat the room temperature butter, Biscoff spread, granulated sugar, and light brown sugar on medium speed until the mixture is smooth and creamy, ensuring a fluffy cookie base.
  4. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated and smooth.
  5. Combine Wet and Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredient mixture, mixing only until just blended to avoid overworking the dough.
  6. Chill Dough: Cover and chill the cookie dough in the refrigerator for 30 minutes to firm up, which helps maintain shape during baking.
  7. Shape Cookies: Using a rounded tablespoon, form the dough into balls and place them 2 inches apart on the prepared baking sheet to allow room for spreading.
  8. Bake: Bake in the preheated oven for 8 to 10 minutes or until the cookies are golden on the edges and just firm, indicating perfect doneness.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then carefully transfer them to a cooling rack with a spatula to cool completely, preserving their chewy texture.

Notes

  • For chewier cookies, avoid overbaking and remove them from the oven as soon as edges turn golden.
  • You can substitute Biscoff spread with any cookie butter or smooth peanut butter if preferred.
  • Chilling the dough is essential to prevent cookies from spreading too thin while baking.
  • Storing cookies in an airtight container will keep them fresh for up to 5 days.
  • Adding chopped nuts or chocolate chips can add texture and variety.

Find it online: https://flavorspath.com/biscoff-oatmeal-cookies-recipe/