Biscoff Oatmeal Cookies | Taste just like Lotus Cookies Recipe
Introduction
These Biscoff Oatmeal Cookies capture the beloved flavors of Lotus Biscoff cookies in a chewy, homemade treat. With warm cinnamon and a rich cookie butter swirl, they’re perfect for an afternoon snack or a sweet finish to any meal.
Ingredients
- 1 1/2 cups old fashioned oats
- 1/2 cup all-purpose flour (plus 2 tablespoons extra)
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon 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 teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Step 2: In a medium bowl, whisk together the oats, all-purpose flour, baking soda, cinnamon, and salt. Set this dry mixture aside.
- Step 3: In the bowl of a stand mixer, combine the butter, Biscoff spread, granulated sugar, and brown sugar. Beat on medium speed until the mixture is smooth and creamy.
- Step 4: Add the egg and vanilla extract to the mixer and continue beating until the batter is well blended and smooth.
- Step 5: Lower the mixer speed to low and gradually add the dry ingredients. Mix just until combined—avoid overmixing. Chill the dough in the refrigerator for 30 minutes.
- Step 6: Scoop the dough into rounded tablespoons and place them about 2 inches apart on the prepared baking sheet.
- Step 7: Bake for 8 to 10 minutes, or until the cookies turn golden and are set along the edges.
- Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a nuttier texture, add 1/2 cup chopped pecans or walnuts to the dough before baking.
- If you don’t have Biscoff spread, you can substitute with any spiced cookie butter or peanut butter for a different twist.
- Chilling the dough helps the cookies hold their shape and enhances the flavors.
- Adding a pinch of ground ginger can deepen the warm spice profile for a chai-inspired flavor.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag or container for up to 3 months. To refresh after freezing, warm them in a low oven for a few minutes or microwave briefly until soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free to make this recipe suitable for gluten-sensitive diets.
Can I use crunchy Biscoff spread instead of smooth?
While smooth Biscoff spread works best for creamy dough, using crunchy spread will add small bits of texture throughout the cookies, which some may find enjoyable.
PrintBiscoff Oatmeal Cookies | Taste just like Lotus Cookies Recipe
These Biscoff Oatmeal Cookies capture the iconic flavor of Lotus Biscoff cookies in a soft, chewy oatmeal cookie form. Combining the rich, spiced taste of Biscoff spread with hearty old-fashioned oats and warming cinnamon, these cookies offer a perfect balance of sweetness and texture that tastes just like the beloved Lotus cookies. With simple ingredients and easy steps, they’re perfect for anyone craving that unique Biscoff cookie flavor at home.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 25 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/2 cups old fashioned oats
- 1/2 cup all-purpose flour (plus 2 tablespoons extra)
- 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: Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the old fashioned oats, all-purpose flour, baking soda, ground cinnamon, and salt. Set this dry mixture aside for later incorporation.
- Cream Butter and Sugars: In the bowl of a stand mixer, combine the softened butter, Biscoff spread, granulated sugar, and light brown sugar. Beat on medium speed until the mixture is smooth, creamy, and well combined.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is uniform and smooth, making sure not to overmix.
- Incorporate Dry Ingredients: Lower the mixer speed to low, then slowly add the dry ingredient mixture to the wet ingredients. Mix just until everything is blended and combined; avoid overworking the dough.
- Chill Dough: Cover the dough and chill it in the refrigerator for 30 minutes. This step helps the dough firm up, making it easier to shape and enhancing the cookie texture.
- Shape Cookies: Using a rounded tablespoon, scoop out the dough and form into cookie rounds. Place them 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes or until they turn golden brown and the edges are just firm to the touch.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before using a spatula to transfer them onto a wire cooling rack to cool completely. This prevents breakage and allows them to set perfectly.
Notes
- For chewier cookies, slightly underbake by reducing the baking time to 8 minutes.
- Ensure butter is at room temperature for easy mixing and creamy texture.
- Chilling the dough prevents excessive spreading during baking.
- You can substitute Biscoff Spread with another cookie butter, but the flavor may differ.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
Keywords: Biscoff cookies,Oatmeal cookies,Lotus cookies copycat,Cookie butter cookies,Chewy oatmeal cookies,Baking with Biscoff
