Two Peas and Their Pod

Biscoff Oatmeal Cookies

What is the best part of a Delta flight? The Biscoff cookies, right? Are you with me? I love those crisp, caramel cookies. I always look forward to snack time on a Delta flight. The cookies make the flight so much better. I’ve only had Biscoff cookies “in the air,” but I recently came across Biscoff Spread. Biscoff cookies in spread form, talk about a dream come true! The spread tastes exactly like the cookies, but has the creamy consistency of peanut butter. I knew I would eat the entire jar by the spoonful if I didn’t do something with it, so I made a batch of Biscoff Oatmeal Cookies.

I love peanut butter cookies and since Biscoff Spread is similar in texture, I figured it would be good in cookies as well. And Josh can eat Biscoff Spread because there are no nuts. He loved the idea of making cookies with the spread:)

I decided to keep things simple and make an oatmeal cookie with the spread. I am always in the mood for a good oatmeal cookie. I was tempted to throw in some chocolate chips or raisins, but I refrained. I wanted a simple cookie so the Biscoff cookie flavor would stand out. Our house smelled like a Biscoff cookie factory while the cookies were baking. I turned on the oven light and kept peeking at the cookies. They baked up beautifully!

The cookies need to cool for about five minutes on the baking sheet, but I have no self control when it comes to freshly baked cookies. I snagged one from the baking sheet and went straight to cookie heaven. The cookies have the same sweet caramel flavor of the classic Biscoff Cookies, but the chewy texture of an oatmeal cookie. These cookies are pretty much perfect. I love everything about them!

If you are a Biscoff Cookie fan, you have to make these Biscoff Oatmeal Cookies. I have seen the spread at a few grocery stores in Utah, so look around at your local stores. If you can’t find it, you can order it on Amazon. I will warn you, it is addicting! It is great on toast, apples, and of course it is the best in these cookies:)

Biscoff Oatmeal Cookies

Yield: 2 1/2 dozen cookies

Cook Time: 8-10 minutes


1 1/2 cups old fashioned oats
1/2 cup all-purpose flour, plus 2 tablespoons of flour
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
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract


1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.

2. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.

3. In the bowl of a stand mixer, add the butter, Biscoff spread, sugar, and brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla extra and beat until smooth.

4. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Chill the dough 30 minutes in the refrigerator.

5. Form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet.. Bake for 8 to 10 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.

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143 Responses to “Biscoff Oatmeal Cookies”

  1. Atari — September 21, 2011 @ 1:14 pm

    I’ve been eyeballing these cookies for a while and finally made them when I came across the spreadat a World Market. They are amazing! I forgot the extra tablespoons of flour though so they were a little flat. I also added white chocolate chips because everything is better with chocolate. Thanks for the inspiration!

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  3. Anna @ hiddenponies — September 24, 2011 @ 1:40 am

    I’ve never even heard of Biscoff but this has convinced me I need it in my life! You’re that good :)

  4. Justeen @ Blissful Baking — September 24, 2011 @ 9:43 am

    I’ve had a jar of Biscoff spread in my cupboard for weeks, but haven’t opened it yet, because I KNOW I won’t be able to control myself around it! But these oatmeal cookies are calling my name!

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  7. janetha — September 28, 2011 @ 3:45 pm

    I made these last night and they turned out perfect!

    I didn’t have brown or white sugar so I used 1 full cup of evaporated cane juice+2 TB molasses. Also, I made 16 large cookies instead of 30 smaller ones because I only have one size of cookie scoop.

    One more thing–if you live in Utah, I just found the Biscoff spread at the new Harmons in Farmington.

    Thanks so much for the awesome recipe!!

  8. Christy Bergeron — October 12, 2011 @ 9:44 am

    I made these cookies for our beach getaway this weekend. They were a big hit! Love your blog. Christy

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  10. Nanette — November 12, 2011 @ 8:09 am

    Being a fan of the Biscoff cookies, I found the spread in the store first then looked online for recipes for it! Aren’t we funny…we turn a cookie into a spread so that we can make cookies out of it! Thank you for sharing. I’ve made your oatmeal cookies twice and love them. The first time, I thought they were VERY sweet, so I added dried cranberries and walnuts to the blended batter. I also mixed old fashioned and one-minute oats because the one-minute oat flakes are smaller, and I prefer the consistency they provide the cookie. I bake them just until the edges are golden and they loose their sheen, leaving the insides almost battery! Once they settle, they are chewy and delectable. Thanks again! This will be a great Holiday cookie.

  11. Emilie — December 9, 2011 @ 11:10 am

    I made these last night! The cookie dough wasn’t all that tasty so I was skeptical but these were AMAZING once baked. I highly recommend them for anyone who loves biscoff or oatmeal cookies-its the perfect combo.

  12. Two Peas — December 9, 2011 @ 2:18 pm

    Glad you liked the cookies!

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  14. Samantha Nelson — December 13, 2011 @ 10:06 am

    You mentioned you have seen the Biscoff spread at grocery stores in Utah – I looked on their website and they are carried at two grocery stores near me in Missouri. I went to both yesterday and had no luck finding them. I found the cookies, but not the spread. Just curious where you saw it in the store? Baking? Peanut Butter? Cookies? Thanks!!

  15. Two Peas — December 13, 2011 @ 10:27 am

    It should be by the peanut butter. I know most World Markets are carrying it. Also, Trader Joes has a new spread that is similar to Biscoff. You could try that as well. Good luck!

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  18. Suzi — February 9, 2012 @ 7:29 pm

    I just baked these up and while they’re very tasty, they don’t look like your pictures at all – they’re very flat and thin. :( I wonder what could have gone wrong? I followed the recipe exactly… do you measure the Biscoff in a dry measuring cup? That’s what I did and I wonder if I should have used a liquid measure? Would that even make that much of a difference? I thought maybe 1/2 cup of butter was a typo and you meant half a stick of butter, but since others have made these, I guess the problem is on my end. How annoying when recipes don’t turn out like you imagined! But still, very yummy!! 😛

  19. Two Peas — February 9, 2012 @ 10:30 pm

    I use a dry measuring cup to measure the Biscoff Spread. Was your butter too warm? That can cause cookies to spread or not enough flour? Sorry they didn’t turn out like you hoped!

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  24. emily kate — March 29, 2012 @ 9:04 pm

    My Dad served his mission in Holland so we grew up with Speculaas cookies and in the last few years had discovered Speculoos (spread) which is the same thing as the Biscoff spread. WE LOVE IT. Even Trader Joe’s has a version of it now! I’m always on the look out for recipes that use it so I was tickled to find a few on your site today. Keep the ideas coming! I’ve converted all my friends to speculoos love. :)

  25. emily kate — March 29, 2012 @ 9:06 pm

    By the way, have you tried the crunchy version? I could seriously just eat it with a spoon.

  26. Two Peas — March 29, 2012 @ 10:30 pm

    I love the crunchy version too! So good!

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  29. Jo F. — April 23, 2012 @ 8:12 pm

    There is Biscoff Crunchy spread now too–World Market has it! :)

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  32. Laurie — May 27, 2012 @ 10:17 pm

    Great recipe, thank you! I added cinnamon chips, not too many…maybe between 1/4 and 1/2 a cup. I love the crispy chewy texture and the sweetness and crunch! Love it! I got a lot more cookies than you did though, and I used a cookie scoop, and the cookies are all nice and big.

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  36. Jessica @ Feastie — October 2, 2012 @ 2:01 pm

    Oh wow…these are cooling on my kitchen counter right now and I’m having a REALLY hard time controlling myself (I already ate one and a bunch of dough). I bought my first jar of Biscoff this week and was having a hard time controlling myself with it, so I figured I’d make it into cookies so I could give some away! But now I want to eat them all. The texture is perfect – crisp on the edges, soft and chewy in the middle. I was able to get 3 dozen (actually 37!) cookies from the recipe so now I can give some away. Great recipe – thank you!

  37. Two Peas — October 2, 2012 @ 5:21 pm

    I can’t control myself around these cookies. They are one of my favorites! Glad you liked them!

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