Biscoff Oatmeal Lotus Cookies (Printable version)
Chewy cookies featuring caramel Biscoff spread, wholesome oats, and crunchy Lotus pieces for a perfectly sweet treat.
# 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 packed 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 make it:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose 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, about 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture and mix on medium speed until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or mixing on low speed just until combined. Do not over-mix.
06 - Fold the roughly chopped Lotus Biscoff cookies into the dough, distributing them evenly throughout.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Arrange on the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are lightly golden and the centers appear just set.
09 - Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert tips:
01 -
- The caramel warmth of Biscoff paired with chewy oats creates a cookie that tastes like a cozy café treat you paid too much for.
- They stay soft for days if you can resist eating them all straight from the rack.
02 -
- Over-mixing the dough once the flour goes in will make these tough and cakey instead of chewy and tender, stop the moment everything is combined.
- The cookies will look underdone in the center when you pull them out, trust the process because they continue cooking on the hot sheet for those five minutes.
03 -
- Slightly under-bake these by pulling them at the ten minute mark if your oven runs hot, a soft center is always better than a dry edge.
- Press a few extra chopped cookie pieces into the tops of each dough ball before baking for bakery style appearance that makes people think you bought them.