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.
Oatmeal Biscoff Chocolate Chip Cookies
- Prep Time: 15
- Cook Time: 15
- Total Time: 1 hour
- Yield: 17–20 cookies 1x
Description
A homemade oatmeal chocolate chip cookie loaded with lots of oats and semi-sweet chocolate chips, frosted with a copious amount of crunchy Biscoff cookie spread.
Ingredients
- 2 cups all purpose flour
- 2 cups rolled oats
- 1/2 tsp salt
- 1 1/4 tsp baking soda
- 1 1/2 cups semi-sweet chocolate chips
- 1 tbsp vanilla extract
- 2 sticks salted butter, room temperature
- 1 cup packed brown sugar
- 3/4 cup sugar
- 2 eggs
- 2 jars Crunchy Biscoff Spread
Instructions
- In a medium sized bowl cream together sugars and butter on medium high speed for 3 minutes.
- Add your eggs and mix for an additional 2 minutes.
- Add vanilla extract and mix for 20 seconds until combined.
- In a separate bowl combine flour, baking soda and salt.
- Add dry mixture to wet mixture and mix on low until flour is incorporated.
- Fold in chocolate chips and rolled oats.
- Scoop cookie dough into 1/4 cup sized balls. You should get 17-18 cookie dough balls.
- Freeze the cookie dough for 20-30 minutes or refrigerate for 1 hour. You can also freeze or refrigerate them for longer.
- Preheat the oven to 350 degrees and bake 6 cookies at a time on a half sheet pan for 14-16 minutes or until just starting to brown on edges. The cookies will still seem pretty raw in the center but that’s okay.
- Let the cookies cool on the pan for 20-30 minutes until they can be scooped up without falling apart and then move them to a wire rack to frost.
- Using the crunchy Biscoff add as much or as little to the top of each cookie. I personally prefer about 2 tbsp cookie butter for each cookie.
- Store in an airtight container for up to 3 days on the countertop.
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