Biscoff Oatmeal Lotus Cookies (Print Version)
Chewy caramel-spice cookies with Biscoff spread, oats, and crunchy Lotus bits.
# What You'll 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
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 if desired)
# 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, flour, baking soda, salt, and cinnamon. Set aside.
03 - In a large bowl, beat the softened butter, Biscoff spread, light brown sugar, and granulated sugar together until light and fluffy.
04 - Mix in the egg and vanilla extract until well combined.
05 - Stir in the dry ingredient mixture until just incorporated. Do not overmix.
06 - Gently fold in the chopped Lotus Biscoff cookies until evenly distributed throughout the dough.
07 - Scoop dough in approximately 2-tablespoon portions onto the prepared baking sheets, spacing each mound about 2 inches apart. Optionally, press extra Biscoff cookie pieces on top of each scoop.
08 - Bake for 10 to 12 minutes, until the edges are golden and the centers are still slightly soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The caramel spice from Biscoff spread makes these taste like a cozy cafe treat without any fancy techniques.
- They stay chewy for days, which means you can bake a batch and enjoy them all week with your morning coffee.
02 -
- Underbaking slightly is the secret to a chewy center, so pull them out when the edges are set but the middle still looks soft.
- The dough might seem a bit greasy at first because of the Biscoff spread, but it bakes up perfectly every time so do not panic.
03 -
- Chill the dough for 30 minutes before scooping if you want thicker cookies that do not spread as much in the oven.
- Press a tiny dollop of extra Biscoff spread onto each cookie right after baking for a stunning gooey center.