Biscoff Oatmeal Cookies

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Biscoff Oatmeal Cookies are soft and chewy oatmeal cookies made with Biscoff cookie spread. They are the BEST oatmeal cookies you will ever eat. 

Biscoff Oatmeal Cookies are the BEST oatmeal cookies ever!

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.

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:)

Biscoff Oatmeal Cookies

Biscoff Oatmeal Cookies

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!

Biscoff Oatmeal Cookies are the BEST oatmeal cookies! The entire family will love these soft and chewy oatmeal cookies!

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 Cookie Recipe

Biscoff Oatmeal Cookies

If you like Biscoff cookies, you will LOVE these homemade Biscoff Oatmeal Cookies! They are our favorite!
5 from 1 vote
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Cuisine
American
Servings
30

Ingredients

  • 1 1/2 cups old fashioned oats
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 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 teaspoon vanilla extract

Instructions

  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.
Nutrition Facts
Biscoff Oatmeal Cookies
Amount Per Serving
Calories 107 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 14mg5%
Sodium 68mg3%
Potassium 25mg1%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 102IU2%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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. 🙂

  2. 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.

  3. 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!

  4. These are delicious! I just adapted them for my food allergic son and
    Subbed 1/4 cup applesauce for the egg, added 1/4 cup more flour and 1/2 tsp more baking soda to increase density! These were awesome!!!

  5. Just stumbled upon your blog today and made these cookies! I had some Trader Joe’s Crunchy Cookie Butter left, maybe 1/4 cup compared to the recipe’s 1/2 cup, but it still tasted delicious. I made them smaller and the oatmeal added that perfect crunch with each bite.

  6. Just pulled these cookies out of the oven and let me tell you…they are AMAZING! Delicious recipe! Thank you!

  7. I made these to take to work, and they were well received. I take cookies often, and some people said these were the new favorite. I used TJ’s cookie butter, and added some white and semi-sweet chocolate chips. Thanks so much!

  8. I’ve had Biscoff cookies before but only tried the spread recently (it was on clearance at Walgreens). Definitely addictive. I thought I would find a peanut butter cookie recipe and substitute the Biscoff spread. But thank goodness I found your recipe. Wonderfully chewy.

  9. These are the best cookies I´ve ever made! I made them first thing in the morning and had them for breakfast ……later on also used them for ice cream sandwiches! Incredible! If you don´t mind I´d like to blog about my results and will include the link to your page!
    Let me know if you´re ok with that!
    Cheers,
    Kiki

  10. I just wanted to let you know I made these with the addition of about a cup of blueberries, and they were delicious!! I didn’t have time to chill the dough, so they spread a bit, but are amazing nevertheless. They taste a bit like blueberry cobbler in cookie form, I can’t wait to try them with a bit of ice cream. Thanks for the recipe 🙂

  11. Just made a batch of these cookies and they are irresistible. I bought a jar of the spread as a gift, but then changed my mind and kept it for myself and am so pleased to find this recipe. Thank you!

  12. I’ve made these and they are delicious. I added some Hershey’s salted caramel flavored chips I had leftover from holiday baking and they were even more tasty.

  13. Have you tried to freeze the dough? We made 12, but I’d like to freeze the rest for another day. Wondering if you’d recommend shaping and freezing the dough balls or baking first and then freezing the cookies? Thank you!

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