Biscoff Oatmeal Lotus Cookies (Printable)
Chewy cookies blending Biscoff spread, oats, and crunchy Lotus biscuits for a caramel-spice treat.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups rolled oats
02 - 1 cup 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 unsalted butter, softened
07 - 1/2 cup creamy Biscoff spread
08 - 1/2 cup light brown sugar, packed
09 - 1/4 cup granulated sugar
10 - 1 large egg
11 - 1 teaspoon vanilla extract
→ Mix-ins
12 - 10 Lotus Biscoff cookies, roughly chopped (plus extra for topping)
# How To Make It:
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, Biscoff spread, light brown sugar, and granulated sugar using an electric mixer until light and fluffy.
04 - Mix in the egg and vanilla extract until well combined.
05 - Gradually stir in the dry ingredient mixture until just incorporated. Avoid overmixing.
06 - Gently fold in the chopped Lotus Biscoff cookies until evenly distributed throughout the dough.
07 - Scoop dough in 2-tablespoon portions onto prepared baking sheets, spacing each about 2 inches apart. Optionally press extra Biscoff cookie pieces onto the tops.
08 - Bake for 10 to 12 minutes until the edges are golden and the centers remain slightly soft.
09 - Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The Biscoff spread melts into the dough creating a chewy center that tastes like the inside of a warm cookie sandwich.
- Crushed Lotus biscuits folded throughout give you pockets of crunch without needing any mix in extras.
02 -
- These cookies continue cooking on the hot pan after you pull them from the oven so always take them out when the centers still look a touch raw.
- Chilling the dough for thirty minutes before scooping prevents excessive spreading and gives you thicker chewier results.
03 -
- Use a cookie scoop so every cookie is the same size and they all bake evenly at the same rate.
- Pressing a few extra biscuit shards on top before baking makes them look bakery quality with almost zero extra effort.