Biscoff Oatmeal Cookies | Taste Just Like Lotus Cookies Recipe
Introduction
These Biscoff Oatmeal Cookies perfectly capture the beloved flavor of Lotus Biscoff cookies with a chewy, oatmeal twist. They are easy to make and deliciously spiced, making them a great treat for any time of day.
Ingredients
- 1 1/2 cups old fashioned oats
- 1/2 cup all-purpose flour (plus 2 tablespoons of flour)
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 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
- Step 1: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Step 2: In a medium bowl, whisk together the oats, 1/2 cup flour, baking soda, cinnamon, and salt. Set aside.
- Step 3: In the bowl of a stand mixer, add the butter, Biscoff spread, granulated sugar, and light brown sugar. Beat on medium speed until smooth and creamy.
- Step 4: Add the egg and vanilla extract to the mixer and beat until smooth.
- Step 5: Reduce the mixer speed to low. Slowly add the dry ingredients, beating only until just blended.
- Step 6: Chill the dough in the refrigerator for 30 minutes.
- Step 7: Form the cookie dough into rounded tablespoons and place them about 2 inches apart on the prepared baking sheet.
- Step 8: Bake for 8 to 10 minutes, or until cookies are golden and just firm around the edges.
- Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack with a spatula.
Tips & Variations
- For extra chewiness, swap half the all-purpose flour for whole wheat flour.
- Add a handful of chopped pecans or walnuts for added texture.
- Chilling the dough longer (up to 1 hour) can help prevent spreading during baking.
- If you don’t have Biscoff spread, try using peanut butter for a different but delicious flavor twist.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm them in a 300-degree F oven for 5 minutes or enjoy at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use quick oats instead of old fashioned oats?
Old fashioned oats are preferred for their texture, but quick oats can be used if you prefer a softer cookie. The texture will be less chewy.
Is Biscoff spread necessary for this recipe?
Biscoff spread is key to achieving the signature flavor of these cookies, but you can substitute with other cookie butters or nut butters if needed.
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Biscoff Oatmeal Cookies | Taste Just Like Lotus Cookies Recipe
- Total Time: 25 minutes
- Yield: 25 cookies 1x
Description
These Biscoff Oatmeal Cookies capture the iconic flavor of Lotus Biscoff cookies with a soft and chewy oatmeal base. Infused with creamy Biscoff spread and warm cinnamon, these cookies are perfect for snack time or dessert and yield a delightful crunch and richness just like the original Lotus cookies.
Ingredients
Dry Ingredients
- 1 1/2 cups old fashioned oats
- 1/2 cup all-purpose flour (plus 2 tablespoons of 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
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the oats, 1/2 cup flour, baking soda, ground cinnamon, and salt until evenly combined. Set aside.
- Cream Butter, Biscoff Spread, and Sugars: Using 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.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture, and continue to beat until fully incorporated and smooth.
- Incorporate Dry Ingredients: Lower the mixer speed to low, then gradually add the dry ingredients, mixing only until just blended to maintain a tender texture in the dough.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 30 minutes to firm up, allowing easier handling and better texture during baking.
- Shape and Bake Cookies: Form the chilled dough into rounded tablespoons and arrange them 2 inches apart on the prepared baking sheet to allow room for spreading. Bake at 350 degrees F for 8 to 10 minutes, or until the cookies are golden and firm around the edges.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes after baking to set, then transfer them to a cooling rack to cool completely before serving.
Notes
- Make sure the butter is at room temperature for easier creaming with the sugars.
- Chilling the dough helps prevent excessive spreading while baking and enhances flavor.
- If you prefer a crunchier texture, bake the cookies an additional 1-2 minutes but watch closely to avoid burning.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer keeping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cookies, oatmeal cookies, Lotus cookie copycat, cookie butter recipe, easy baked cookies, cinnamon cookies, chewy cookies
