Ever since I made those Biscoff cupcakes, I’ve been thinking of ways to incorporate the spread into other treats. Since it has such a nice sweet and spiced flavor to it, I thought it would be the perfect little kick in some oatmeal raisin cookies. When I was making the dough, I started off by adding a few tablespoons and then quickly realized that in order to really taste it I needed to add a few more. I’m glad I did! Don’t be alarmed by the shape of these as they do not bake flat. They’re puffy with crunchy exteriors and have centers that are moist and full of juicy raisins (think scone-like). They’d be perfect for an early morning snack or a late night treat. Enjoy!
Biscoff Oatmeal Cookies Recipe
With a twist of cookie butter, cinnamon, and hearty oats, Biscoff Oatmeal Cookies are golden, chewy, and filled with warm flavors that make them the ultimate comforting treat.
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Servings: 20 large cookies
Calories: 395kcal
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1 cup brown sugar - packed
- 14 Tbsp ( 1 ¾ sticks) butter - room temperature
- 1/2 cup Biscoff spread
- 2 large eggs
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 teaspoon vanilla extract
- 1/4 tsp nutmeg
- 1/4 teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raisins*
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper. Set aside.
- In a medium-sized mixing bowl, combine the flour, oats, baking powder, and salt. Whisk together and set aside.
- In the bowl of a stand mixer, beat together the butter, Biscoff spread, and sugars until light and fluffy (2–3 minutes). Add the eggs one at a time, mixing after each addition until combined. Add the vanilla, nutmeg, and cinnamon. Mix until incorporated.
- With the mixer speed on low, gradually add in the dry ingredients. Once combined, remove the bowl from the stand and fold in the raisins.
- Using a large cookie scoop, place 2″ balls of dough approximately 2″ apart on the prepared baking sheet. Slightly pat the cookie dough balls one down with the palm of your hand or the bottom of a glass. Place in the oven and bake for 20–22 minutes, rotating the sheet halfway through the baking process. Do not overbake!
- Remove from the oven and let cool on the pan for 3–5 minutes. Transfer to a wire rack to cool completely.
NOTES
Adapted from The New Best Recipe: Chewy Oatmeal-Raisin Cookies.
*You can leave out the raisins if you prefer—totally optional.
STORE Biscoff Oatmeal Raisin Cookies in an airtight container at room temperature for up to 5 days. To FREEZE, let the cookies cool completely, then layer them between parchment in a freezer-safe container or zip-top bag. They’ll keep for up to 2 months frozen.
When ready to enjoy, let them thaw at room temperature or REHEAT them in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 5–7 minutes to bring back that fresh-baked texture.
Nutrition
Calories: 395kcal | Carbohydrates: 64g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 147mg | Potassium: 253mg | Fiber: 5g | Sugar: 23g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
Adapted from The New Best Recipe, Chewy Oatmeal-Raisin Cookies
Made these cookies today and they turned out delicious!!!
I love love speculoos (french word) spread, it is sooooooo good! So, I will definitly try these cookies (I love oatmeal cookies too)!