Biscoff Oatmeal Cookies are a deliciously chewy cookie with crispy edges. The spiced flavor of Biscoff cookie butter combines wondrously with the toasty oats and crunchy bits of toffee.
Why you'll love this recipe
- There's lots of delicious flavor in these upgraded oatmeal cookies. Cookie butter provides spices, oatmeal adds the chewy texture, and toffee creates sweet crunch.
- This is a great dough to make ahead and freeze to use when needed.
- The recipe gives a simple nut free alternative to packaged toffee bits.
Biscoff Oatmeal Cookies have crunchy edges and a chewy centers. That amazing texture lasts for at least a week.
Buttery, cinnamon spiced cookie butter adds warmth and smooth caramel flavor to the favorite classic oatmeal cookie.
Long lasting chewiness and amazing flavor makes these cookies a winner for cookie jars or care packages.
If you don't eat the rest of the Biscoff cookie spread straight from the jar after devouring these cookies, use it to add cookie butter magic to Biscoff Toffee Bars or Biscoff Mug Cake!
Ingredients
- Cookie butter, a creamy spread made from spice cookies called speculoos cookies or biscoff, is found in the supermarket next to the peanut butter. This recipe works with both the Lotus name brand and generic brands like Trader Joe's.
- Packaged toffee bits can be found in the baking aisle of most supermarkets. The recipe card includes the ingredients and instructions for nut free, homemade toffee bits.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
Homemade toffee bits
- Combine the toffee ingredients in a medium saucepan. Bring to a boil and heat until a candy thermometer reaches 298 degrees F.
- Pour the toffee into a baking pan lined with parchment and spread evenly.
- When solid, break the toffee into chunks.
- Place the toffee chunks in a large ziplock bag and use a meat tenderizer hammer to break the chunks into bits.
Cookies
- Combine the ingredients to form the cookie dough.
- Scoop the dough into 2 tablespoon balls. Place the dough balls on a wax paper lined baking pan and chill 2 hours to overnight.
- When ready to bake, place dough balls 2 inches apart on a lined cookie sheet.
- Bake cookies 10-12 minutes, until edges begin to turn golden brown.
Storage
Store Biscoff Oat Cookies in an airtight container at room temperature for up to 1 week.
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How to freeze cookie dough balls
Most cookie doughs benefit from chilling. During chilling, the flavors intensify and the texture improves.
Frozen dough balls enable baking as few or as many cookies as you need.
- Scoop the dough into balls and place them, close together but not touching, on a wax paper or parchment paper lined baking sheet.
- Place the sheet in the freezer for at least 2 hours, or until the dough is frozen solid.
- When the balls are frozen, they won't stick to one another. Place the frozen balls of dough in a freezer weight zip lock bag and freeze until needed.
- Use a permanent marks to write the date, cookie type, and baking instructions on the bag.
- When you're ready to bake take out the number of cookie balls needed and bake right from the freezer. Add about 2 additional minutes to the baking time.
Tips and variations
- This recipe works well with either brand name or generic brands of cookie butter.
- Either creamy or crunchy cookie butter can be used.
- For anyone dealing with tree nut allergies, it's important to know that packaged toffee bits (and the chocolate covered toffee candy bars like Heath or Skor) contain almonds.
- Nut free, homemade toffee bits are simple to make in under 30 minutes using the recipe included on the recipe card.
- Quick oats can be used in this recipe, however, old fashioned rolled oats create a chewier texture.
- Scooping the dough into balls before chilling the dough is much easier than trying to scoop dough balls from firm, chilled dough.
- If the dough is not chilled, the cookies will spread and will be very flat.
- Cookie butter oatmeal cookies work well for making ice cream sandwiches.
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Biscoff Oatmeal Cookies
Ingredients
COOKIES
- ½ cup unsalted butter room temperature
- ½ cup cookie butter Biscoff or Trader Joe’s brand of cookie butter, crunchy or creamy
- ⅔ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups rolled oats also called old fashioned oats
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup toffee bits packaged or homemade
HOMEMADE TOFFEE BITS
- ½ cup butter unsalted
- ¾ cup granulated sugar
- 1 tablespoon water
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
Instructions
COOKIES
- In a medium bowl, whisk together oats, flour, baking soda, cinnamon, salt. Set aside.
- In the bowl of a stand 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.
- Use a medium (2 tablespoon) cookie scoop to place dough balls onto a wax paper or parchment paper lined baking sheet. The dough balls can be placed close together, but not touching.
- Chill/freeze the dough balls 2 hours-over night.
- When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place dough balls 2 inches apart on a parchment lined cookie 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 the heat and pour into the prepared pan. Spread evenly with a spatula. Cool completely.
- By hand, break toffee into small chunks and place in large zip lock bag. Seal the 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
- This recipe works well with brand name or generic brands of cookie butter.
- Either creamy or crunchy cookie butter can be used.
- For anyone dealing with tree nut allergies, it' is's important to know that packaged toffee bits (and the chocolate covered toffee candy bars like Heath or Skor) contain almonds.
- Quick cook oats can be used in this recipe, however, old fashioned rolled oats create a chewier texture.
- If the dough is not chilled the cookies will spread and will be very flat.
- Wrap pairs of cookies, with bottoms together, in plastic wrap.
- Place wrapped bundles in an air-tight container or stack in a freezer weight ziplock bag.
Nutrition
First Published: January 17, 2013. Last Updated: July 19, 2024. Updated for improved images, additional information, and better reader experience.
Emma's Mom
These are the best oatmeal cookies ever! I love that they are chilled before baking and am going to do this with all my cookies from now on, as mine tend to flatten out, and these don't. My hubby likes raisins in his oatmeal cookies so I added some golden raisins along with the brickle.
Wendy Sondov
Most cookie doughs benefit from chilling. In addition to decreasing spread, it allows time for the flavors to develop and glutens to form which can improve the texture. Golden raisins sound like a delicious addition to me!
Nikki S.
I LOVE anything biscoff and toffee, so when I seen this recipe, I knew I had to try it! I only waited 2 short days before getting the rest of my ingredients together, and to be honest, that was 2 days too long! These cookies are absolutely AMAZING!!! They turned out absolutely perfect! Slightly crunchy on the inside and soft and chewy on the inside! I do believe it's safe to say, these are my new favorite biscoff cookie!
Shannon Ketchum
I cannot wait to try this receipt. They look amazing! My mouth is watering just looking at the photos 🙂
Wendy Sondov
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!
gastronomiette
Homemade toffee, too? Amazing!
themondaybox
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! 🙂
meganpence
Anything with Biscoff has my vote! Biscoff for President!! 🙂 I love the looks of these beauties 🙂
themondaybox
Thanks, Megan! I agree with you about Biscoff. Baking with it is lovely but I can eat it happily on a spoon! 🙂
Ashley
I'm so glad you tried them! Love the idea of putting toffee in these cookies!
themondaybox
Your recipe flavors are wonderful. I just added a little crunch to the amazing chewy texture of this cookie.