Biscoff Oatmeal Lotus Cookies (Printable)

Chewy cookies blending caramel Biscoff spread with hearty oats and crunchy cookie pieces.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 ½ cups rolled oats
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt

→ Wet Ingredients

05 - ½ cup unsalted butter, softened
06 - ½ cup Biscoff spread (Lotus cookie butter)
07 - ½ cup light brown sugar, packed
08 - ¼ cup granulated sugar
09 - 1 large egg
10 - 1 teaspoon vanilla extract

→ Mix-ins

11 - 8 Lotus Biscoff cookies, roughly chopped

# How to Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, Biscoff spread, light brown sugar, and granulated sugar using an electric mixer until creamy and smooth, about 2 minutes.
04 - Add the egg and vanilla extract to the creamed mixture and beat until fully incorporated.
05 - Gradually stir the dry ingredients into the wet mixture, mixing just until combined. Avoid over-mixing to keep the cookies tender.
06 - Gently fold the chopped Lotus Biscoff cookies into the dough until evenly distributed.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are golden brown and the centers appear just set.
09 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The caramel depth from Biscoff spread makes these taste like they came from a bakery that charges eight dollars a cookie.
  • They stay chewy for days which means you can hide a batch from yourself and rediscover happiness on Thursday.
  • Eleven minutes in the oven and you look like you tried way harder than you actually did.
02 -
  • If you overbake these by even two minutes they turn from chewy perfection into crunchy disappointment so set a timer and trust it.
  • The Biscoff spread needs to be at room temperature or it will seize up when mixed with cold butter and create a lumpy texture you cannot fix.
03 -
  • Chill the scooped dough balls in the fridge for thirty minutes before baking to get thicker cookies with deeper flavor and less spreading.
  • Press one extra chunk of Lotus cookie into the top of each dough ball right before baking so everyone can see what is inside and gets excited.

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