Brown Butter Oatmeal Biscoff Cookies with Toffee & White Chocolate
Recipe from Two Peas and Their Pod
Chewy Brown Butter Oatmeal Biscoff Cookies with toffee and white chocolates: soft, buttery, and packed with flavor! Grab a glass of milk and enjoy!
Servings: 32 cookies
Calories: 201kcal
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
How to Store:
- 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
Calories: 201kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 144mg | Potassium: 60mg | Fiber: 1g | Sugar: 14g | Vitamin A: 203IU | Vitamin C: 0.02mg | Calcium: 22mg | Iron: 1mg