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Cookies, Desserts

Oatmeal Biscoff Chocolate Chip Cookies

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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.
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Oatmeal Biscoff Chocolate Chip Cookies


  • Author: shaemakes
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 1 hour
  • Yield: 17–20 cookies 1x
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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

Scale
  • 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

  1. In a medium sized bowl cream together sugars and butter on medium high speed for 3 minutes. 
  2. Add your eggs and mix for an additional 2 minutes.
  3. Add vanilla extract and mix for 20 seconds until combined.
  4. In a separate bowl combine flour, baking soda and salt. 
  5. Add dry mixture to wet mixture and mix on low until flour is incorporated.
  6. Fold in chocolate chips and rolled oats.
  7. Scoop cookie dough into 1/4 cup sized balls. You should get 17-18 cookie dough balls.
  8. Freeze the cookie dough for 20-30 minutes or refrigerate for 1 hour. You can also freeze or refrigerate them for longer. 
  9. 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.
  10. 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.
  11. 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.
  12. Store in an airtight container for up to 3 days on the countertop.

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Hey there and welcome to my happy place! My name is Shae Memmott, the face behind Shae Makes. I am a wife, a momma, a dark chocolate lover, an avid Crossfitter and a detail oriented freak.

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THREE YEARS OLD!!! I can’t believe my baby girl THREE YEARS OLD!!!

I can’t believe my baby girl is already 3. Quinney woke up today crying that she didn’t want it to be her birthday and didn’t want to turn 3. If only I could keep her 2 forever 🤣

Quinney is our sour patch girl. She is a wild child with some serious sass but she has a very sweet side too. She’s the funniest little thing and always has us laughing. Her personality is summed up perfectly in many of these videos. She beats to the tune of her own drum, that’s for sure. But we wouldn’t have it any other way! 

She loves all things girly. Dancing, babies, Barbie’s, make up, nail polish, dresses and pink. We love our big 3 year old Quinney girl 💕💕💕
Food content has slowed down, I’m not in the kit Food content has slowed down, I’m not in the kitchen creating as much as normal and it’s been really hard on me to not be producing new recipes for you guys a couple times a week but that’s just the stage of life I’m in right now…..

Growing a human, raising 2 other humans, being a wife and taking care of my family will always be my number one priority. I’m exhausted 99% of the time but I know I’ll look back on these messy days and miss them dearly so right now I’m trying to not be so hard on myself and just live in the moment and be grateful for this life I’ve been blessed with. 

I promise when I get some energy back (if ever this pregnancy 🤪) I will be back to producing a couple new recipes a week but in the meantime I hope you stick around and enjoy my life via Instagram exactly as it is ❤️❤️❤️
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Rainbow baby GIRL arriving this October 💕💕💕

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Every person who has ever tried them says they are the best they have EVER had. You be the one to decide! If you make them this weekend please be sure and tag me! You can find the recipe by clicking the link in my bio + tapping on this picture.

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