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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


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.


  • 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


  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.