Biscoff Oatmeal Lotus Cookies (Printable Version)

Chewy cookies combining caramel Biscoff spread, rolled oats, and crunchy Lotus pieces for a sweet, satisfying treat.

# What You'll 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

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
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, smooth, and light in texture.
04 - Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and the batter is uniform.
05 - Gradually stir the dry ingredient mixture into the wet ingredients, mixing just until no dry pockets remain. Avoid over-mixing to keep the cookies tender.
06 - Gently fold the roughly chopped Lotus Biscoff cookies into the dough until evenly dispersed throughout.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, rotating the sheets halfway through, until the edges are golden brown and the centers appear just set.
09 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

# Expert Advice:

01 -
  • The Biscoff spread melts right into the dough, giving every bite a deep caramel warmth that regular oatmeal cookies can only dream of.
  • Chopped Lotus cookies tucked inside create these little pockets of crunch that catch you off guard in the best way.
  • They stay chewy for days, which means they are perfect for sneaking from the container at midnight.
02 -
  • Over-mixing the dough after adding flour will make the cookies tough instead of tender, so stop as soon as the streaks disappear.
  • The centers will look slightly underdone when you pull them out, and that is exactly right because they set up as they cool.
03 -
  • Chill the dough for 30 minutes before baking if you want thicker cookies that hold their shape better.
  • Roughly crush the Lotus cookies by hand in a zip top bag rather than using a knife, because uneven chunks create the best texture surprises.

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