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Biscoff Oatmeal Cookies

Staff Writer
Milisa Armstrong

Biscoff Oatmeal Cookies

Belgium may be more well known in the United States for its waffles, but I recently discovered this wonderful spread that originates from there called Biscoff Cookie Spread, which works great in an oatmeal cookie recipe.

Deliver Ingredients
30 cookies


Read more delicious recipes from Milisa on her blog Miss in The Kitchen.


  • 1/2 Cup butter, softened
  • 1/2 Cup Biscoff Spread
  • 1 Cup brown sugar
  • 1 egg
  • 2 Teaspoons vanilla extract
  • 1 1/4 Cup all-purpose flour
  • 1 Cup oats
  • 1 Teaspoon baking soda
  • 1/4 Cup sugar


Preheat oven to 375 degrees.

Add the butter and Biscoff Spread to bowl of electric mixer and beat on low speed until creamy. Beat in the brown sugar, egg and vanilla, mixing until combined. Add the flour, oats and baking soda, and mix on low speed until combined, then raise speed to medium and beat for about 2 minutes.

Add the sugar to a small bowl. Use a small cookie scoop to form dough balls and roll in the sugar. Place the balls 2 inches apart on a greased or lined baking sheet. Mash each cookie dough with a fork crosswise.

Bake for 8 minutes or just until edges are lightly browned. Cool cookies on baking sheet for 2 minutes and finish cooling on a wire rack.

Oatmeal Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Oatmeal Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Oatmeal Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.