Biscoff Oatmeal Lotus Cookies (Printable)
Chewy cookies blending caramel Biscoff spread with hearty oats and crunchy Lotus pieces.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1½ cups rolled oats
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - ½ cup unsalted butter, softened
06 - ½ cup Biscoff spread (Lotus cookie butter)
07 - ½ cup light brown sugar
08 - ¼ cup granulated sugar
09 - 1 large egg
10 - 1 teaspoon vanilla extract
→ Mix-ins
11 - 8 Lotus Biscoff cookies, roughly chopped
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, rolled oats, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, Biscoff spread, light brown sugar, and granulated sugar using an electric mixer until creamy and smooth.
04 - Add the egg and vanilla extract to the creamed mixture, mixing until fully incorporated.
05 - Gradually stir the dry ingredients into the wet mixture, mixing just until combined. Avoid over-mixing to maintain a tender texture.
06 - Gently fold the chopped Lotus Biscoff cookies into the dough, distributing evenly throughout.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are golden and the centers appear just set.
09 - Allow cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Helpful Tips:
01 -
- The caramel warmth of Biscoff paired with chewy oats creates a cookie that tastes like comfort wrapped in golden edges.
- These stay soft for days and somehow taste even better on day two, which almost never happens in my house.
02 -
- Overmixing the dough once the flour goes in will make the cookies tough instead of tender, so stop as soon as everything is combined.
- The cookies look underdone in the center when you pull them out, but that is exactly what you want for a chewy interior that sets as it cools.
03 -
- Chill the dough for thirty minutes before scooping if your kitchen is warm, because it prevents excessive spreading and gives you thicker, chewier cookies.
- Always underbake by a minute rather than overbake, because the residual heat from the pan finishes the job and saves you from dry, crumbly edges.