Preheat oven to 350 °F (177 °C). 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.