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 (150 g) rolled oats
02 - 1 cup (125 g) all-purpose flour
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 tsp 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 tsp vanilla extract
→ Mix-ins
12 - 10 Lotus Biscoff cookies, roughly chopped (plus extra for topping if desired)
# How To Make:
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, light brown sugar, and granulated sugar together 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. 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 onto the tops.
08 - Bake for 10–12 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 spice flavor from Biscoff spread transforms basic oatmeal cookies into something that tastes like a European bakery treat.
- Chopped Lotus biscuits folded into the dough give you these irresistible pockets of crunch that surprise you with every bite.
02 -
- Pulling the cookies out when the centers still look slightly raw is the secret to that chewy texture everyone fights over.
- Biscoff spread thickens as it cools in baked goods, so the dough might feel softer than expected going into the oven but it will set up perfectly.
03 -
- If you want thicker cookies that dont spread as much, pop the scooped dough into the fridge for 15 minutes before baking.
- A sprinkle of flaky sea salt on top right before baking creates this addictive sweet and salty contrast that will make people beg for your secret.