I am not joking when I tell you that these are hands down the best cookie OF ALL TIME. No exaggeration. Every single person who has ever tasted them has told me that it’s the best cookie they have ever had. So don’t take my word for it, take theirs. Or better yet just make these for yourself and see what I mean!
The inspiration for these cookies came from a local soda shop chain called Twisted Sugar. Here in Utah we have over a dozen different soda shop chains that sale flavored sodas and cookies. Twisted Sugar is my personal favorite of these chains. All of their cookies are amazing but when I saw they had a cookie with Biscoff, I knew I had to try it. If you’ve followed me for a long time, you know how much I love Biscoff. I instantly fell in love with it but I knew I could make it at home with a few tweaks to make it even better.
Twisted Sugars version uses milk chocolate chips (if you know me, you know how I feel about milk chocolate chips), is served cold, and has very little oatmeal in it. In this upgraded version, I add lots of oatmeal so there’s no mistaking whether or not it’s an oatmeal cookie or not, I use semi sweet chocolate chips, and I serve this cookie at room temperature, not cold!
Tips & Tricks
- Make sure you chill the dough for the required amount of time, otherwise the dough will spread too much and be completely flat like a pancake.
- I like to use 2 or 3 baking sheets when making these cookies since you have to let them rest on the pan for 30 minutes after baking, that way I don’t have to wait for 30 minutes in between making each sheet of cookies.
- These cookies are best after they have sat for a couple hours so that the Biscoff has a chance to soak into the cookie and soften it even more.