Can I use quick oats instead of old fashioned oats?

You can , but the texture will be softer and less chewy. Old fashioned oats give that hearty bite that makes Biscoff Oatmeal Cookies so satisfying.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 2 days . Just cover it well. When ready to bake, let it sit at room temp for 10 minutes if it’s very firm.

How do I store leftovers?

Store cookies in an airtight container at room temperature for 3–4 days . If you want them extra soft, tuck a slice of bread in the container (it works like a little cookie spa day).

Can I freeze these cookies?

Absolutely. Freeze baked cookies in a freezer bag for up to 2 months . You can also freeze dough balls—then bake from frozen, adding about 1–2 minutes to the bake time.

Why did my cookies spread too much?

sually it’s one of these: butter was too soft/melted dough wasn’t chilled long enough flour was under-measured Good news: even “flat” cookie butter cookies are still… cookie butter cookies.

Biscoff Oatmeal Cookies: Irresistibly Cozy in 10 mins

Description

Soft, chewy Biscoff Oatmeal Cookies made with cookie butter, warm cinnamon, and hearty oats. These cozy cookies bake up golden on the edges with tender centers and rich caramel-spiced flavor. Perfect for busy weeknights, holiday trays, or anytime you need a sweet treat that feels extra special without extra work.

Ingredients

Scale

1 1/2 cups old fashioned oats
1/2 cup all-purpose flour plus 2 tablespoons
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter, room temperature
1/2 cup Biscoff spread (cookie butter)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat butter, Biscoff spread, granulated sugar, and brown sugar on medium speed until smooth and creamy.
Add egg and vanilla extract. Beat until fully combined.
Reduce mixer speed to low and gradually add dry ingredients. Mix just until blended. Do not overmix.
Chill dough in the refrigerator for 30 minutes.
Scoop rounded tablespoons of dough and place 2 inches apart on prepared baking sheet.
Bake for 8–10 minutes, until edges are golden and centers are just set.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough helps prevent excessive spreading and creates chewier cookies.
For thicker cookies, chill up to 1 hour.
Store in an airtight container at room temperature for up to 4 days.
Freeze baked cookies up to 2 months.
Dough balls can be frozen and baked directly from frozen; add 1–2 extra minutes to bake time.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160 kcal
Sugar: 12 g
Sodium: 95 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 20 mg