Brown Butter Oatmeal Biscoff Cookies with Toffee & White Chocolate
Published on December 10, 2025
Quick Summary
These Brown Butter Oatmeal Biscoff Cookies are chewy, buttery, and packed with melty white chocolate, toffee, and crunchy Biscoff cookies. Bursting with flavor in every bite, they’re a delicious, loaded cookie that’s perfect for the holidays or any time of year.
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Pin ItBrown Butter Oatmeal Biscoff Cookies: Sweet, Chewy, and Totally Addictive
I’m obsessed with these Brown Butter Oatmeal Biscoff Cookies with Toffee & White Chocolate. I know that title is a mouthful, but these cookies are a mouthful of goodness. They are loaded! All of the ingredients come together to create a magical cookie!
Browning the butter gives them a nutty, caramel-y flavor that makes every bite feel decadent. Add in hearty oats, sweet toffee, melty white chocolate, and the irresistible crunch and spice of Biscoff cookies, and you’ve got a cookie that’s soft, chewy, and just a little crisp on the edges, the perfect combo.
Whether you’re baking for the holidays, a cookie swap, or just because, these cookies disappear fast. They’re the kind of treat that makes your kitchen smell like magic and leaves everyone asking for seconds. Trust me, you HAVE to try them!
Ingredients with Helpful Notes
- Unsalted Butter: Browning is key! Melt slowly until foamy and nutty, then cool slightly before mixing.
- Flour & Leavening: Regular all-purpose flour works; baking soda gives a nice lift.
- Cinnamon: The hint of cinnamon is so nice!
- Sugars: Brown sugar for chewiness and depth, granulated sugar for balance.
- Eggs & Vanilla: Bind and boost flavor.
- Oats: Old-fashioned rolled oats give texture; avoid quick oats.
- Biscoff Cookies: Chop into chunks for crunch and that signature spice flavor.
- Toffee Bits: Add pockets of caramel-y crunch. I buy the Heath Bits O’ Brickle, they aren’t coated in chocolate.
- White Chocolate Chips: White chocolate compliments all of the flavors! I like Guittard or Ghirardelli.
- Flaky Sea Salt: Sprinkle on top right after baking to enhance all the flavors.
Tips for Making the Cookies
- Brown your butter slowly so you don’t burn it! Don’t walk away! Let it cool slightly before mixing with sugars.
- Don’t over mix. Once you add flour, mix just until combined to keep cookies tender.
- Chill the dough (optional). Because of the brown butter, chill the dough for 30 minutes before baking to make sure they don’t spread too much.
- Use a cookie scoop. Ensures even baking and uniform cookies.
- Don’t over bake. Cookies should be golden at the edges but slightly soft in the middle; they firm up as they cool.
- Press extra mix-ins on top after baking. Right when the cookies come out of the oven, gently press a few extra Biscoff cookie pieces, white chocolate chips, or toffee bits on top. This gives the cookies a loaded, bakery-style look and makes the mix-ins really pop.
How to Store
- Room Temperature: Let the cookies cool completely and then store in an airtight container for up to 4 days.
- Freezing Baked Cookies: Freeze cooled baked cookies up to 3 months. Thaw at room temperature before serving.
- Freezing Cookie Dough Balls: Cookie dough balls can be frozen for up to 3 months. No need to thaw, just add a few minutes to the baking time.
Brown Butter Oatmeal Biscoff Cookies with Toffee & White Chocolate
Ingredients
- 1 cup unsalted butter, cut into tablespoon pieces
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups old fashioned rolled oats
- 1 cup chopped Biscoff cookies
- 3/4 toffee bits (bits o' brickle)
- 3/4 cup white chocolate chips
- Flaky sea salt, for sprinkling on cookies
Instructions
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a small bowl. Place in the fridge to cool, about 20 minutes.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer or with a hand mixer, beat the brown butter and sugars together until smooth, scraping down the sides of the bowl with a spatula as necessary. Add the eggs and vanilla extract. Mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the oats, Biscoff cookie pieces, toffee bits, and white chocolate chips.
- Roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Put the dough balls in the fridge and chill 30 minutes before baking. You can chill the cookie dough for up to 48 hours. If you are chilling for longer, store the balls in an airtight container.
- When ready to bake, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- Place the dough balls on the prepared baking sheet, about 2-inches apart.
- Bake for 10 to 14 minutes or until cookies are golden brown around the edges but still a little soft in the center.
- Remove from the oven and immediately sprinkle with flaky sea salt. You can gently press extra Biscoff cookie pieces and white chocolate chips on top to make them extra pretty.
- Let the cookies cool on the baking sheet for 5 minutes. When they are set up, transfer to a cooling rack to cool completely.
Notes
- Room Temperature: Keep in an airtight container for up to 4 days.
- Freezing: Cookie dough balls can be frozen for later, or bake and freeze baked cookies up to 3 months. Thaw at room temperature before serving.
Nutrition
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