Biscoff Oatmeal Toffee Crunch Cookies

Biscoff Oatmeal Toffee Crunch Cookies

Adapted from Smitten Kitchen and Cookie Monster Cooking
Makes 24 cookies
Author Wendy Sondov


  • ½ cup unsalted butter room temperature
  • ½ cup cookie butter Biscoff or Trader Joe’s, crunchy or creamy
  • 2/3 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


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together oats, flour, baking soda, cinnamon, salt. Set aside.
  3. In the bowl of an electric mixer, cream the butter, cookie butter, and brown sugar. Add the egg and vanilla and beat until fluffy.
  4. Gradually add in the oat mixture and mix to combine.
  5. Stir in the toffee bits.
  6. 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.
  7. 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).
  8. Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
  9. Store in an air-tight container at room temperature for up to 1 week.

Packing Tips

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