Biscoff Oatmeal Lotus Cookies (Printable version)
Chewy cookies with Biscoff spread, oats, and crunchy Lotus biscuits for caramel-spice flavor.
# 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:
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, creamy Biscoff spread, light brown sugar, and granulated sugar using an electric mixer or whisk until light and fluffy.
04 - Mix in the large egg and vanilla extract until well combined and smooth.
05 - Gradually stir in the dry ingredient mixture until just incorporated. Be careful not to overmix.
06 - Gently fold in the roughly chopped Lotus Biscoff cookies until evenly distributed throughout the dough.
07 - Scoop dough in portions of about 2 tablespoons each onto the prepared baking sheets, spacing them approximately 2 inches apart. Optionally, press extra Biscoff cookie pieces on top of each dough scoop.
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 Advice:
01 -
- The caramel spice flavor from Biscoff spread soaks into the oats and creates a chewy texture that regular oatmeal cookies simply cannot match.
- Chopped Lotus biscuits tucked inside give every bite a satisfying crunch that surprises people every time.
- They come together in one bowl with zero fuss and taste even better on day two.
02 -
- Do not skip the five minute resting time on the tray or your cookies may fall apart when you try to move them too early.
- The dough looks quite soft and sticky compared to standard cookie dough but that is exactly right and it bakes into the perfect chewy texture.
03 -
- Chilling the dough for 30 minutes before scooping prevents excessive spreading and gives you thicker chewier cookies.
- Pressing a few extra biscuit pieces on top right before baking makes them look bakery quality with almost zero extra effort.