Biscoff Oatmeal Lotus Cookies (Printable)
Chewy cookies with Biscoff spread, oats, and crunchy Lotus pieces for a caramel-flavored treat.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 ½ cups rolled oats
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - ½ cup unsalted butter, softened
06 - ½ cup Biscoff spread (Lotus cookie butter)
07 - ½ cup packed light brown sugar
08 - ¼ cup granulated sugar
09 - 1 large egg
10 - 1 teaspoon vanilla extract
→ Mix-ins
11 - 8 Lotus Biscoff cookies, roughly chopped
# How to Prepare:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, rolled oats, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, Biscoff spread, brown sugar, and granulated sugar using an electric mixer until creamy and smooth, about 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.
05 - Gradually stir the dry ingredient mixture into the wet ingredients, mixing just until combined. Do not overmix.
06 - Gently fold in the roughly chopped Lotus Biscoff cookies until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 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 Advice:
01 -
- The caramel warmth of Biscoff spread turns ordinary oatmeal cookies into something that tastes like a European bakery treat.
- They require no chilling time so you can go from craving to cookie in about half an hour.
02 -
- Over-mixing after adding the flour is the fastest way to end up with tough cookies instead of tender ones.
- The centers will look slightly underdone when you pull them out, and that is exactly what you want for that perfect chewy texture.
03 -
- If your Biscoff spread is stiff from a cold kitchen, microwave it for 10 seconds to loosen it before creaming with the butter.
- Rotate your baking sheets halfway through the bake time if your oven has hot spots, because uneven browning is the enemy of a perfect cookie.