These Biscoff white chocolate oatmeal cookies are comfortable and chewy with cozy brown sugar, creamy cookie butter, and loads of candy white chocolate in each chunk. Made with melted butter and fast oats, this simple cookie recipe comes collectively quick—no mixer or dough chilling required. For those who’re a Biscoff lover, you’ll need to preserve this recipe (and a jar of cookie butter!) readily available every time the craving hits.
I initially revealed this recipe in 2013 and have since up to date it with new images and extra success ideas.
For those who’re a fan of cookie butter unfold, these Biscoff white chocolate oatmeal cookies deserve a spot in your baking listing. Biscoff provides its signature caramelized, warmly spiced taste, whereas fast oats give the cookies their hearty chew. White chocolate chips add creamy sweetness that pairs particularly properly with all these cozy flavors.
Even higher? There’s no mixer and no cookie dough chilling required, so you’ll be able to have a batch of home made cookies prepared in about half-hour.
Why You’ll Love These Biscoff Oatmeal Cookies
- Gentle, thick, and additional chewy
- Satisfying cookie butter taste in each chunk
- Candy white chocolate completely enhances the caramelized Biscoff
- No mixer wanted
- No dough chilling required
- Prepared in about half-hour
Key Substances & Why They Work
- Flour: All-purpose flour creates the construction of those cookies.
- Butter: As a substitute of creaming softened butter, you’ll use melted butter. This creates an additional chewy texture and makes the recipe splendidly easy—simply whisk every little thing collectively like we do when making these chewy chocolate chip cookies.
- Brown Sugar: Brown sugar pairs completely with Biscoff’s caramel taste whereas protecting the cookies exceptionally comfortable and moist.
- Cookie Butter Unfold: Creamy Biscoff unfold offers these cookies their signature taste. It provides sweetness, moisture, and wealthy caramelized spice notes that make these cookies stand out from traditional oatmeal cookies.
- Fast Oats: As a result of they’re rolled thinner than old style oats, fast oats mix extra seamlessly into the dough and assist create the thick, chewy texture we’re after. For those who solely have old style complete rolled oats, pulse them just a few occasions in a meals processor to interrupt them down first. We use this trick every time we make iced oatmeal cookies.
- White Chocolate: You should use white morsels or chopped actual white chocolate. Each have a creamy sweetness that balances the spiced cookie butter taste splendidly!
- Flaky Sea Salt: The proper complement to the sweetness of those cookies. For those who want a advice, I exploit and love Maldon sea salt flakes.
You’ll additionally want some baking staples: baking powder, baking soda, an egg, vanilla, and salt.
This Is a No-Chill Cookie Dough
You’ll particularly love this recipe as a result of the method is fast & easy with no dough chilling. The dough will probably be very thick and a bit of sticky:
Tip: Use a cookie scoop. Oatmeal cookie dough is thick, sticky, and textured, so a cookie scoop makes portioning a lot simpler and helps make sure the cookies bake evenly. I like to recommend a medium cookie scoop, which holds about 1.5 Tablespoons (35–40g) of dough. The cookies unfold properly, so bake solely 8 or 9 per baking sheet.
If desired, sprinkle every with flaky sea salt to steadiness all of the sweetness.
Bake simply till the sides are set. The facilities ought to nonetheless look comfortable while you take away the cookies from the oven; they’ll proceed to set as they cool.
Whereas they’re nonetheless heat, I wish to press just a few further white chocolate chips/chunks into the tops for a bakery-style end. And be happy so as to add one other sprinkle of flaky sea salt!
For those who’re a Biscoff cookie butter lover, be sure to take a look at my different recipes utilizing Biscoff unfold. It’s wonderful in these chocolate chip cookie granola bars, Biscoff chocolate chip cookies, and Biscoff white chocolate blondies… or, after all, just by the spoonful. 😉
Biscoff Oatmeal Cookies Instruments
Description
Gentle, thick, and chewy Biscoff oatmeal cookies made with creamy cookie butter, brown sugar, fast oats, and loads of white chocolate chips. No mixer or dough chilling required!
- Preheat the oven to 350°F (177°C). Line massive baking sheets with parchment paper or silicone baking mats. Put aside.
- In a big bowl, whisk collectively the flour, baking soda, baking powder, and salt. Put aside.
- In a medium bowl, whisk collectively the melted butter and brown sugar till no brown sugar lumps stay. Whisk within the egg, then the Biscoff and vanilla till mixed. Pour the moist components into the dry components and blend along with a big spoon or silicone spatula. The dough will probably be very comfortable and slick. Fold within the oats and 1 cup of the white chocolate chips, reserving the remaining 1/4 cup for later. The cookie dough will probably be thick and heavy.
- Scoop and roll the dough into balls, about 1.5 Tablespoons (35–40g) of dough every, and organize on the ready baking sheets. I recommend utilizing a medium cookie scoop to make it simpler. If desired, sprinkle every dough ball calmly with flaky sea salt.
- Bake the cookies for 11–13 minutes or till the sides are set. The facilities will look very comfortable, however the cookies will proceed to set as they cool.
- Take away cookies from the oven. Cool the cookies on the baking sheet for 10 minutes earlier than transferring to a cooling rack to chill fully. Whereas the cookies are nonetheless heat, press just a few further white chocolate chips into the tops for appears, if desired. You may also add one other gentle sprinkle of sea salt.
- Retailer tightly lined at room temperature for as much as 1 week.
Notes
- Make Forward & Freezing Directions: You may make the cookie dough and chill it within the fridge for as much as 3 days. Enable to come back to room temperature, then proceed with step 4. Baked cookies freeze properly for as much as 3 months. Unbaked cookie dough balls (with out the flaky sea salt topping) freeze properly for as much as 3 months. Bake frozen cookie dough balls for an additional minute, no have to thaw. Learn my ideas and tips on the way to freeze cookie dough.
- Particular Instruments (affiliate hyperlinks): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowls | Whisk | Silicone Spatula or Picket Spoon | Cookie Scoop | Flaky Sea Salt | Cooling Rack
- Oats: Don’t use old style complete rolled oats on this cookie recipe. You want fast oats, that are extra finely floor (and smaller) complete oats. For those who solely have complete oats, pulse the entire oats in a meals processor or blender 4–5 occasions to make finer minimize oats, like fast oats.
- Biscoff Unfold: You should use both creamy or crunchy cookie butter unfold on this recipe.
- Can I Use Sunflower Seed Butter As a substitute? You may substitute the Biscoff unfold with the identical quantity of creamy, no-stir sunflower seed butter. The cookies could have a unique taste, however the white chocolate pairs properly with sunflower seed butter.
- You’ll want to take a look at my high 5 cookie baking ideas AND these are my 10 must-have cookie baking instruments.
