Biscoff Oatmeal Chocolate Chip Cookies

Last July I had the pleasure of trying some Biscoff cookie and spread samples. I had never heard of it before then. Delicious is putting it lightly. At first glance you might think this is just another peanut butter spread based on it’s look and consistency (ps – it’s also available in crunchy, just like peanut butter) but is far from it… this delicious spread and it’s cookie counterpart are cinnamon flavored. They contain no nuts, making this a fantastic alternative for those with nut allergies. Both do contain wheat and soy, so please keep that in mind if you are allergic to either of those.

Fast forward to this past month, the first grocery store in my area finally got a shipment of cookies and spread! In fact, I happened to call and inquire about it the very day the shipment was received, so the lady I spoke to wasn’t confused in the slightest…unlike the person I spoke to at my usual store who looked at me like I had seven heads.

I was beyond excited to start baking and experimenting with it. I need to confess, I’ve been holding out on you. I actually made these several weeks ago prior to visiting with family. Trust me, they’re worth the wait. I blended a few of my favorite cookie recipes together to create this one.

It’s a perfect blend of chocolate chip cookies with oatmeal and creamy cinnamon Biscoff spread. Aaaahmazing and extremely hard to resist.

Yield: Yields roughly 2 dozen cookies.

Biscoff Oatmeal Chocolate Chip Cookies

Ingredients:

1/2C butter, softened
1/3C sugar
1/3C brown sugar
1/2C creamy Biscoff spread
1 egg
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1C flour
1C old fashioned oats
3/4C chocolate chips

Directions:

Preheat oven to 350 degrees.

In a large bowl or stand mixer, cream together butter and sugars.  Add Biscoff spread, mix well. Scrape bowl prior to each new addition or as needed. Add egg and vanilla, mixing just until combined. Mixing on low, add dry ingredients: salt, baking soda, flour and oats. Mix well until all ingredients are blended together. Pour in chocolate chips and mix by hand.

Prepare baking sheets with silicone baking mats or parchment paper. Using a medium cookie scoop, scoop dough and space at least 2" apart on your baking sheet. Gently press down to flatten out into a thick disc.

Bake for 10-12 minutes or until desired crispness is reached. Let stand on baking sheet for 1-2 minutes before transferring to a cooling rack. Store in an airtight container.



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30 Responses to “Biscoff Oatmeal Chocolate Chip Cookies”

  1. #
    1
    Katrina @ In Katrina's Kitchen — March 20, 2012 at 8:21 am

    I’m coming over. Do you still have any left? Mail me one?! :)

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    nicole @ I am a Honey Bee — March 20, 2012 at 8:30 am

    oooo I am in love with Biscoff! Glad that you finally have it up here by you. These cookies look so good!

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    3
    The Mr. — March 20, 2012 at 8:33 am

    If you’re not careful, food magazines are going to start hiring you do their photography.

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    Chris @ TheKeenanCookbook — March 20, 2012 at 8:36 am

    Love Biscoff spread. So dangerous. :)

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    5
    Cassie — March 20, 2012 at 9:53 am

    These look so good. Perfect texture! I recently saw the spread in my grocery store, and then I found it at Wal Mart! I was shocked but happy that it’s so readily available.

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    Julie @ Table for Two — March 20, 2012 at 10:00 am

    looks so good! i love biscoff and i’m so glad your store finally has it :) it’s definitely addicting and these cookies are the perfect treat for snacking on!

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    amy @ fearless homemaker — March 20, 2012 at 10:10 am

    sound delicious, rachel! i still am trying to hunt down biscoff spread near me in nashville – it’s proved much harder than i expected!

    • Rachel — March 20th, 2012 @ 1:08 pm

      Amy – Have you checked their product locator page? It’s not specific to exact locations but at least tells what stores should have it.

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    Deborah — March 20, 2012 at 11:56 am

    Love Biscoff, and these cookies sound amazing!

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    Krista — March 20, 2012 at 1:02 pm

    Fantastic! I am loving that Biscoff spread. I just saw a post on Twitter from someone who put it in oatmeal. Oh my!

  10. #
    10
    Lauren at Keep It Sweet — March 20, 2012 at 2:35 pm

    If i didn’t have a million things on my to-do list I’d be in the kitchen making these NOW!

  11. #
    11
    christina @ ovenadventures — March 20, 2012 at 2:39 pm

    omg! i love biscoff. these sound fantastic.

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    Danae (The Busty Baker) — March 20, 2012 at 3:33 pm

    OMG I must try this immediately. I just recently broke down and tried Biscoff for thevfirst time and now I’m hooked! I even had it for breakfast on toast this morning. And my BF ordered the crunchy version online. Holy heck it’s amazing. I haven’t started baking with it yet because I’m too busy eating it with a spoon.

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    amanda @ fake ginger — March 20, 2012 at 3:57 pm

    I still haven’t tried Biscoff – can you believe it? I think I’m the last person on earth who hasn’t.

    These look delicious and may tempt me to finally buy a jar next time I’m at the store!

    • Rachel — March 20th, 2012 @ 3:59 pm

      You need to, you’ll be hooked! :)

  14. #
    14
    Kathryn — March 20, 2012 at 4:08 pm

    So delicious, love the combination of flavours and these cookies look just perfect!

  15. #
    15
    claire @ the realistic nutritionist — March 21, 2012 at 1:17 pm

    I would totally eat these. LOVE IT!

  16. #
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    natalie (the sweets life) — March 21, 2012 at 4:20 pm

    these sound amazing! i haven’t baked with Biscoff in too long!

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    Erin @ Dinners, Dishes, and Desserts — March 21, 2012 at 6:19 pm

    I think I need to mail order biscoff spread, because I can not find it!! The stores here carry the little cookies, but not the spread! I am dying over all the recipes out there!

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    Jennifer | Mother Thyme — March 21, 2012 at 8:05 pm

    All my favorites whipped up in one delicious cookies! These look amazing! Fabulous recipe!

  19. #
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    Megan {Country Cleaver} — March 21, 2012 at 10:45 pm

    Two of my favorite treats – E.V.E.R. Except my Biscoff is half gone and so are my chocolate chips for that matter. I just eat them straight out of their containers…it’s a problem I have.

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    Maria — March 21, 2012 at 11:05 pm

    Yay for Biscoff! I am obsessed!

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    Tracey — March 26, 2012 at 10:38 am

    Those look awesome!! I just so happen to have a jar of Biscoff spread in my pantry too.

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    April was in CT now CA — March 27, 2012 at 11:18 pm

    Just pulled these out of the oven and my oh my, they are good stuff! For anyone hunting for Biscoff I’ve seen it at World Market if you have one near you.

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    23
    Choc Chip Uru — March 29, 2012 at 4:23 pm

    These cookies are so fat – yay :D
    The thicker the cookie the more I love it! Thanks so much for giving this recipe!

    Cheers
    Choc Chip Uru
    Latest: Maple Raisin Ice Cream

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    24
    Amity — April 9, 2012 at 3:58 pm

    These look incredible! Did you chill the dough at all before baking?

    • Rachel — April 9th, 2012 @ 4:21 pm

      I didn’t but you could certainly if you need to. If it’s especially hot out then it wouldn’t hurt. Just be sure the dough is a nice medium temperature… not too cold, not too warm before going into the oven.

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    Laurie — August 19, 2012 at 4:15 pm

    Have these in the oven as I type. So quick and easy. Smell great. Look great as the are baking!!!!

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    Anne — October 6, 2013 at 7:48 pm

    What a great idea! I LOVE Biscoff spread and really never thought about it being added to a cookie recipe but what a much better ingredient than peanut butter! Thanks for sharing this recipe!

    • Rachel — October 7th, 2013 @ 7:16 am

      Thanks Anne! :) It’s a great sub for almost any pb recipe.

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