Description
These Biscoff Oatmeal Cookies taste just like Lotus Cookies, with crispy edges and slightly chewy centers. Made with oats, creamy cookie butter, cinnamon, and vanilla, they are perfect for enjoying with a cup of coffee.
Ingredients
- 1 1/2 cups old-fashioned oats
- 1/2 cup all-purpose flour plus 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup butter, at room temperature
- 1/2 cup Biscoff spread or cookie butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter, Biscoff spread, granulated sugar, and brown sugar on medium speed until smooth and creamy. Add the egg and vanilla extract and beat until smooth.
- Reduce the mixer speed to low and gradually add the dry ingredients, mixing only until combined. Chill the dough in the refrigerator for 30 minutes.
- Scoop the dough into rounded tablespoons and place the portions about 2 inches apart on the prepared baking sheet.
- Bake for 8–10 minutes, or until the cookies are golden and just firm around the edges.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them with a spatula to a cooling rack.
Notes
- Chill the cookie dough for 30 minutes before baking.
- Leave about 2 inches between dough portions to allow the cookies to spread.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Resting time: 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies, Dessert, Snack
- Method: Baking
- Cuisine: American