Biscoff Oatmeal Cookies | Taste just like Lotus Cookies Recipe
Introduction
If you love the unique spiced caramel flavor of Lotus Biscoff cookies, these Biscoff Oatmeal Cookies are a must-try. They combine chewy oats with the creamy richness of Biscoff spread for a delicious treat that tastes just like the original cookie in a soft, homemade version.
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 your oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
- Step 2: In a medium bowl, whisk together the oats, 1/2 cup flour, baking soda, cinnamon, and salt. Set this dry mixture aside.
- Step 3: In the bowl of a stand mixer, beat the butter, Biscoff spread, granulated sugar, and brown sugar on medium speed until smooth and creamy. Add the egg and vanilla extract and beat again until fully combined.
- Step 4: Lower the mixer speed to low and gradually add the dry ingredients, mixing only until just blended. Chill the dough in the refrigerator for 30 minutes.
- Step 5: Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheet. Bake for 8 to 10 minutes, or until the cookies are golden and firm around the edges. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Tips & Variations
- For extra chewiness, substitute half of the old fashioned oats with quick oats.
- You can add chopped Biscoff cookies or white chocolate chips for added texture and flavor.
- If you don’t have Biscoff spread, peanut butter or almond butter can work as a substitute, though the flavor will differ.
- Make sure the butter is at room temperature to ensure a smooth, creamy batter.
- Chilling the dough is important to prevent spreading and to develop the flavors.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh slightly, warm in a low oven or microwave for a few seconds.
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.
Can I use crunchy Biscoff spread instead of smooth?
Absolutely! Crunchy Biscoff spread will add extra texture and a delightful crunch to your cookies.
PrintBiscoff Oatmeal Cookies | Taste just like Lotus Cookies Recipe
These Biscoff Oatmeal Cookies are a delightful treat that taste just like the famous Lotus Biscoff cookies. Made with old fashioned oats, Biscoff cookie butter, and warm spices like cinnamon, these cookies feature a perfect balance of chewy and crispy textures. Easy to make and wonderfully aromatic, they’re ideal for a cozy snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: Approximately 24 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 of additional flour)
- 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 and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the old fashioned oats, all-purpose flour, baking soda, ground cinnamon, and salt. Set this mixture aside to combine the flavors.
- Cream Butter and Sugars: In the bowl of a stand mixer, add the room temperature butter, Biscoff spread or cookie butter, granulated sugar, and light brown sugar. Beat on medium speed until the mixture is smooth and creamy, ensuring all ingredients are well incorporated.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture, and continue beating until the batter is smooth and homogenous.
- Combine Wet and Dry Ingredients: Reduce the mixer speed to low, then gradually add the dry ingredient mixture. Beat only until the dough is blended and no flour pockets remain. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Cover the dough and refrigerate it for 30 minutes. This chilling step helps the dough firm up, making the cookies easier to shape and preventing excessive spreading while baking.
- Shape the Cookies: Using a tablespoon or cookie scoop, form rounded tablespoons of dough. Place them on the prepared baking sheet, spacing each cookie about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 8 to 10 minutes or until the cookies are golden and just firm around the edges but still soft in the center. Baking time can vary slightly based on your oven.
- Cool: Let the cookies cool on the baking sheet for 5 minutes after removing from the oven. Then transfer them with a spatula to a wire rack to cool completely. This step helps the cookies set for perfect texture.
Notes
- Use room temperature butter to ensure better creaming with the sugars.
- Chilling the dough helps prevent cookies from spreading too much while baking.
- Don’t overmix the dough once you add the dry ingredients to keep the cookies tender.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze unbaked cookie dough for up to 1 month; bake straight from frozen with an extra minute or two of baking time.
Keywords: Biscoff cookies, oatmeal cookies, cookie butter cookies, homemade cookies, cinnamon cookies
