Biscoff Oatmeal Lotus Cookies (Print Layout)
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 (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)
# Directions:
01 - Preheat oven to 350°F (175°C). 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 or whisk until light and fluffy.
04 - Mix in the large egg and vanilla extract into the creamed mixture until well combined.
05 - Gradually stir in the dry ingredient mixture until just incorporated. Avoid overmixing.
06 - Gently fold in the roughly chopped Lotus Biscoff cookies until evenly distributed throughout the dough.
07 - Scoop dough in approximately 2 tbsp portions onto the prepared baking sheets, spacing each about 2 inches apart. Optionally press extra Biscoff cookie pieces on top of each dough ball.
08 - Bake for 10-12 minutes, until the edges are golden and the centers still appear slightly soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The Biscoff spread melts right into the dough, giving every bite a deep caramel warmth without any extra effort.
- Chopped Lotus biscuits tucked inside create little pockets of crunch that surprise you with each chew.
- They pair so perfectly with a cup of coffee that you will start planning your afternoon around them.
02 -
- Overmixing the dough after adding the flour will make the cookies tough instead of tender, so stop stirring the moment everything comes together.
- The centers should still look slightly soft and puffy when you pull them from the oven because they continue cooking on the hot pan for several minutes.
03 -
- If you want a thicker, softer cookie, chill the scooped dough in the fridge for 30 minutes before baking to slow the spread.
- Pressing a few extra Biscoff cookie pieces into the tops of each dough ball right before baking makes them look bakery worthy with almost no extra effort.