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Oatmeal Biscoff Cookies

Oatmeal Biscoff Cookies: A Chewy Twist on a Classic Favorite

These Oatmeal Biscoff Cookies blend comforting oatmeal flavors with trendy Biscoff for a delightful treat.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Salted Butter Consider unsalted butter if you prefer to control salt levels.
  • 1 cup Brown Sugar Can substitute with coconut sugar for a healthier option.
  • 1/2 cup Granulated Sugar You might replace with a reduced-calorie sweetener if desired.
  • 1 large Egg Flax egg can be used for a vegan option.
  • 1/4 cup Canola Oil Other neutral oils like vegetable or avocado oil can also be used.
  • 1 cup All-Purpose Flour Gluten-free flour blends can replace regular flour for a gluten-free version.
  • 2 cups Old Fashioned Rolled Oats Quick oats can substitute, but texture may differ slightly.
  • 1/2 cup Cornstarch Leave out if unavailable, though it might affect texture slightly.
  • 1 teaspoon Baking Soda Baking powder can be used as an alternative but may alter the texture.
  • 1/2 teaspoon Salt Omit if using salted butter.
For the Topping
  • 1 cup Chocolate Chips Milk chocolate recommended for a richer flavor.
  • 1/2 cup Cookie Butter (Biscoff) Can replace with any nut butter for a different flavor profile.

Equipment

  • Oven
  • Mixing Bowl
  • Electric Mixer
  • Baking Sheet
  • Spatula

Method
 

Step-by-Step Instructions for Oatmeal Biscoff Cookies
  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. In a mixing bowl, combine the softened salted butter, brown sugar, and granulated sugar, beating until light and fluffy.
  3. Crack an egg into the mixture and add canola oil, mixing until fully incorporated.
  4. Gradually add the all-purpose flour, rolled oats, cornstarch, baking soda, and salt, mixing until a soft dough forms.
  5. Gently fold in the chocolate chips until evenly distributed.
  6. Using about 1/3 cup of dough for each cookie, roll into a ball, flatten slightly, and place on the prepared baking sheet.
  7. Bake for 11-13 minutes until golden brown around the edges.
  8. Allow cooling on the pan for 5 minutes, then spread Biscoff cookie butter on each cookie.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Chill the dough for about 30 minutes before baking for thicker cookies. Store in an airtight container for up to 4 days at room temperature or freeze for up to 3 months.

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