Biscoff Oatmeal Lotus Cookies (Printable)
Chewy cookies with caramel Biscoff spread and oats for a sweet, crunchy texture.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 ½ cups rolled oats
03 - ½ tsp baking soda
04 - ¼ tsp salt
→ Wet Ingredients
05 - ½ cup unsalted butter, softened
06 - ½ cup Biscoff spread (Lotus cookie butter)
07 - ½ cup light brown sugar
08 - ¼ cup granulated sugar
09 - 1 large egg
10 - 1 tsp vanilla extract
→ Mix-ins
11 - 8 Lotus Biscoff cookies, roughly chopped
# How-to Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, Biscoff spread, light brown sugar, and granulated sugar using an electric mixer until the mixture is creamy and smooth.
04 - Add the egg and vanilla extract to the creamed mixture and mix until fully incorporated.
05 - Gradually stir the dry ingredients into the wet mixture, mixing just until combined. Be careful not to over-mix.
06 - Gently fold the roughly chopped Lotus Biscoff cookies into the dough until evenly distributed.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are golden and the centers appear just set.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Pointers:
01 -
- The caramel depth of Biscoff spread makes these taste far more complex than the effort they require.
- Chewy centers and golden edges give you that bakery quality texture without any fussy techniques.
02 -
- Over-mixing the dough once flour is added will make the cookies tough instead of tender and chewy.
- The cookies continue to set as they cool on the sheet, so pulling them when centers look slightly underdone gives the best texture.
03 -
- Chop the Lotus cookies into irregular pieces so every bite has a slightly different texture and size of crunch.
- Letting the dough rest for 15 minutes before scooping helps the oats hydrate slightly, yielding a chewier finished cookie.