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I’m about to ruin your diet. You can thank me later.
“Why would I thank you for ruining my diet?” BECAUSE these cookies are amazing and it’s made with Biscoff and that automatically should mean your diet is on hold because Biscoff is one of the most amazing flavors in the world.
Is that enough convincing to get you to stop your diet for a day or two and make these? And then proceed to shove five in your mouth? I thought so. Kewl!
So, not gonna lie, I made these before Christmas. And yes, I’m just now posting it. Why? Well, probably the combination of way too many treats that I had during that time and because I secretly planned it out that I wanted to foil everyone’s New Year’s resolutions. Haha, just kidding. In all honesty, I just never got around to posting it. The post just kept getting more and more delayed and well, here you have it.
This is a great spin off of the regular oatmeal cookies that you usually have. The Biscoff gives it a greater depth of flavor and the oatmeal gives it great texture. It’s not too sweet and it’s not too bland. I think it’s just right. The Biscoff White Chocolate Chip cookies that I made last month were definitely a lot sweeter, which may be a turn off for some people, so if you’re worried about this being overly sweet, don’t fret my friend, because these are just the right amount of sweetness.
Biscoff Oatmeal Cookies
Yield: 2 dozen cookies
Ingredients:
1 1/2 cups old fashioned oats
1/2 cup all purpose flour plus 2 tbsp.
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/8 tsp. salt
1/2 cup of unsalted butter, room temperature
1/2 cup Biscoff spread
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 tsp. vanilla extract
Instructions:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk together the oats, flour, baking soda, ground cinnamon, and salt. Set aside.
- In the bowl of a stand mixer, add the butter, Biscoff spread, sugar, and brown sugar. Beat until smooth and creamy. Add in the egg and vanilla extract. Mix until well combined.
- Slowly add in the dry ingredients and mixing until just combined. Chill dough in the refrigerator for a least 30 minutes.
- Using a medium cookie scoop, drop the dough onto the prepared baking sheets, 2 inches apart.
- Bake for 8-10 minutes or until cookies are golden. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire cooling rack to cool completely.
- Store in an airtight container.
Adapted from Two Peas and Their Pod
25 Comments
I have a post like this that’s been hanging around in my draft folder for ages and ages, must post it soon! I can’t believe you haven’t shared this cookies with us yet though, I love the crunch of the oats and the spiciness as well. Yummy!
I am OB. SESSED. with Biscoff! YUM these are killer!
Yummm :) I’m going to have to seek out the Biscoff spread soon because my beloved TJ’s cookie butter is out of stock! Horror or all horrors!
I need to get me some Biscoff! I have never had it! Your cookies look amazing <3
You are a bad, bad girl. And I totally heart you for it. This is why we’re friends. Friends save you from your food crimes – foodie friends, promote them.
I have never tried Biscoff spread. These look so good though, I’m sure I would eat WAY too many!
Glad you are liking our recipes:) I love these cookies!
I have seen biscoff on a few sites over the last few weeks. I have not ever had it before. But these, like many others, look like a great way to use it!
Yes please!! I could eat them all!
I really wish I had some of these right now!
I really need to pick up some Biscoff! These cookies look amazing! :)
Why have I not jumped on the Biscoff train? Why Krissy, Why? Your cookies are sure enticing me to go to the store and buy that Biscoff! Yum!
Do it! I promise you, you won’t regret it. Especially after that first initial lick :)
I’d love to be a food criminal with you!
You will never go back, especially after that first lick! It’s like a cookie in spread form. So good! Thanks :)
It’s so good!! You need to get on the Biscoff bandwagon :)
Dangerous!! These look fabulous. So many Biscoff recipes floating around today. Good thing I have some in the pantry!
i have a serious obsession with Biscoff. I’ve got a few recipes on my blog (and one on the Biscoff website). I can’t get enough of the stuff. YUMmy looking cookies!!!
Oh Julie! These look great! LOVE biscoff!
this combines two faves: oatmeal cookies AND Biscoff spread. YUM!!!! They look soooo perfect!
I always love eating Biscoff cookies on airplanes, but I’ve never seen the spread at the store before. I’ll have to be on the lookout!
Right. I’m blaming you for ruining my diet :) Actually, your post was the catalyst for finally ordering this stuff about which so many people have RAVED. So thank you. And curses! Nah, not really. You seem neat, I love the blog and am looking forward to reading more!
I tried Biscoff for the first time after reading this post! I add white chocolate chip to them too and they were to die for. I couldn’t refrain myself from eating these up! I didn’t even allow them to cool completely.
[...] The thing is, if it’s a cookie or a cupcake, I can usually shut myself off. I know when I’ve had just enough and it’s time to call it a night. But with individual ingredients, I’m done for. I will eat small handfuls of chocolate chips until the entire bag is gone. Clearly I should have acted sooner, as I had exactly one-half cup of Biscoff spread left — just enough to make these Biscoff oatmeal cookies from Two Peas and Their Pod that I found via Table For Two. [...]
Hello!to say thank you for this interesting article! =) Peace, Joy.