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    Home » Recipes » Cookies

    Biscoff Oatmeal Crunch Cookies

    By Wendy Sondov · Published: Jan 17, 2013 · Modified: Sep 12, 2019 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Biscoff Oatmeal  Crunch Cookies are a deliciously chewy cookie with crispy edges. The spiced flavor of Biscoff cookie butter combines wondrously with the toasty oats and bits of toffee.

    First Published: January 2013 Last Updated: September 2019

    Stacked Biscoff Oatmeal Toffee Crunch Cookies with toffee bits.



    When my son was 6 years old, he decided we would need to move immediately and permanently to the Netherlands. We were on a family trip when he discovered Dutch breakfast food.

    Not only do the Dutch spread chocolate butter onto their morning toast, but they cover that toast with sprinkles! Chocolate breakfast sprinkles! The same kind of sprinkles Americans reserve for topping cupcakes, cookies, and  ice cream.

    My son was convinced. A country brilliant enough to serve sprinkles at breakfast was where he wanted to spend his life. Needless to say, we were unable to make such a move, though we did buy a box of sprinkles to bring back to St. Louis.

    6 cookies on a black background.

    They make some very delicious stuff in Europe. When we, in the US, are lucky, some of those items make it to mainstream supermarkets here.

    I haven’t ever seen breakfast sprinkles on my local grocery shelf but several brands of chocolate butter have been there for years.Then in 2011 another Dutch culinary wonder became available in the US. Biscoff Spread!

    If you haven’t tried it yet, beware. It is addictive. Though nutritionally empty, it is incredibly delicious eaten by the spoonful and wonderful used in baked goods.

    Really, who eats cookies for their nutritional value? The original Biscoff cookies are buttery, brown sugar, spice cookies. Put that flavor into a spread with the consistency of peanut butter and you have Biscoff Spread.

    Inside of cookie showing oats and caramel colored dough.

    Trader Joe’s jumped on the bandwagon with their own version which they call cookie butter.

    I have baked with both the Biscoff and Trader Joe’s brands and they seem interchangeable. (Not so with the Trader Joe’s chocolate-nut butter which I find doesn’t work at all in baked Nutella recipes.)

    Close up of two stacked cookies, bumpy on top from bits of toffee inside.

    Biscoff Oatmeal Crunch Cookies have a crunchy edge and a chewy center. Chewy cookies are great for care packages because they maintain a fresh taste and texture longer.

    Close up of toffee bits.

    The toffee bits add a little crunch as well as flavor. However, for anyone dealing with tree nut allergies, it is important to know that Heath Bar baking bits contain almonds.

    You can leave out the toffee and Biscoff Oatmeal Crunch Cookies will still be delicious. If you have a little extra time and a candy thermometer, you can easily make your own nut free toffee. I am including a toffee recipe with the cookie recipe below.

    Homemade toffee firming in a blue glass baking dish lined with parchment.

    Shards of homemade toffee.

    Toffee bits inside a plastic bag with a meat hammer.

    Bits of homemade toffee.

    HOW TO FREEZE COOKIE DOUGH BALLS

    • I have learned that most cookie batters benefit from chilling. The flavors intensify and the texture improves.
    • This batter can be baked immediately, but the resulting cookie will spread more and be thinner than those pictured. My favorite way to chill and store cookie dough is to scoop the dough into balls and place them, close together but not touching, on a lined baking sheet.
    • Place the sheet in the freezer for at least 2 hours. Once the balls are frozen they will not stick to one another. Place the frozen dough balls in a zip lock bag and freeze until needed.
    • When you are ready to bake (or a cookie munching attack occurs) take out the number of cookie balls needed and bake right from the freezer. Add about 2 additional  minutes to the baking time.

    2 stacks of cookies on a black background.

    MORE BISCOFF RECIPES

    Biscoff Cloud Cookies

    Biscoff Cookie Butter Blondies

    Biscoff Crumble Mug Cake

    Biscoff Toffee Bars

    BISCOFF OATMEAL CRUNCH COOKIES RECIPE

    Here is another reason that you will want to bake a batch of these cookies as soon as possible. Biscoff Oatmeal Crunch Cookies make amazing ice cream sandwiches or crumble a few over a bowl of ice cream!

    Biscoff Oatmeal Toffee Crunch Cookies

    Biscoff Oatmeal Crunch Cookies

    These are deliciously chewy cookies with crispy edges, with the spiced flavor of Biscoff cookie butter, toasty oats and bits of toffee.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Chill time: 2 hours
    Total Time: 3 hours 10 minutes
    Servings: 24
    Calories: 237kcal
    Author: Wendy Sondov

    Ingredients

    FOR COOKIES

    • ½ cup unsalted butter room temperature
    • ½ cup cookie butter Biscoff or Trader Joe’s, crunchy or creamy
    • ⅔ cup brown sugar packed
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 ½ cups rolled oats
    • ¾ cup all-purpose flour
    • ½ teaspoon baking soda
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt
    • 1 cup toffee bits Heath or see recipe below

    FOR HOMEMADE TOFFEE BITS

    • ½ cup butter unsalted
    • ¾ cup granulated sugar
    • 1 tablespoon water
    • ¼ teaspoon salt
    • ¼ teaspoon vanilla extract

    Instructions

    COOKIES

    • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
    • In a medium bowl, whisk together oats, flour, baking soda, cinnamon, salt. Set aside.
    • In the bowl of an electric mixer, cream the butter, cookie butter, and brown sugar. Add the egg and vanilla and beat until fluffy.
    • Gradually add in the oat mixture and mix to combine.
    • Stir in the toffee bits.
    • For best results, chill/freeze dough 2 hours-over night. Dough can be chilled in the mixing bowl or scooped into heaping tablespoon sized balls on the baking sheet and chilled/frozen.
    • When ready to bake, place dough balls at least 2 inches apart on lined baking sheet. Bake 10-12 minutes, until edges begin to brown (centers will still be light).
    • Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
    • Store in an air-tight container at room temperature for up to 1 week.

    HOMEMADE TOFFEE BITS

    • Line a 9”x13” pan with parchment paper.

    • In a medium saucepan with attached candy thermometer, add butter, sugar, water, salt, and vanilla extract. Heat on medium high, stirring constantly as the butter is melted and the ingredients are combined.

    • Bring to a boil. Continue boiling and stirring gently until candy thermometer reads 298 degrees F.

    • Remove from heat and pour into the prepared pan. Spread evenly with a spatula. Cool completely.



    • For toffee bits: By hand, break toffee into small chunks and place in large zip lock bag. Seal bag and place on cutting board. Use a hammer to break the toffee chunks into small baking bits. Store extra bits in an air-tight container.

    Notes

    Packing tips
    Wrap pairs of cookies, with bottoms together, in plastic wrap. Then store in an air-tight container or zip lock bag.

    Nutrition

    Calories: 237kcal | Carbohydrates: 28g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 90mg | Potassium: 41mg | Fiber: 1g | Sugar: 20g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

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    Comments

    1. Shannon Ketchum

      March 08, 2020 at 12:51 pm

      I cannot wait to try this receipt. They look amazing! My mouth is watering just looking at the photos 🙂

      Reply
      • Wendy Sondov

        March 08, 2020 at 12:55 pm

        Thanks, Shannon! I think the flavor of Biscoff is addicting! I think it is especially delicious combined with oats and toffee. A reader suggested using these cookies for ice cream sandwiches, and we have been doing that ever since. 🙂 I hope you love them as much as we do!

        Reply
    2. gastronomiette

      April 10, 2014 at 8:55 am

      Homemade toffee, too? Amazing!

      Reply
      • themondaybox

        April 10, 2014 at 9:04 am

        Thanks, Gina! I was surprised at how easy it is to make toffee. Honestly, Heath baking bits are more convenient, but if you are dealing with nut allergies its great not to have to compromise! The toffee flavor is so warm and buttery with the oats and biscoff! Enjoy! 🙂

        Reply
    3. meganpence

      February 06, 2013 at 10:38 pm

      Anything with Biscoff has my vote! Biscoff for President!! 🙂 I love the looks of these beauties 🙂

      Reply
      • themondaybox

        February 07, 2013 at 7:51 am

        Thanks, Megan! I agree with you about Biscoff. Baking with it is lovely but I can eat it happily on a spoon! 🙂

        Reply
    4. Ashley

      January 17, 2013 at 7:16 pm

      I'm so glad you tried them! Love the idea of putting toffee in these cookies!

      Reply
      • themondaybox

        January 17, 2013 at 8:08 pm

        Your recipe flavors are wonderful. I just added a little crunch to the amazing chewy texture of this cookie.

        Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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