Biscoff White Chocolate Oatmeal Cookies

Soft & chewy oatmeal cookies made with Biscoff spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!

If you’re looking for that perfect cookie to “wow” the crowd this holiday season—or any time of year—these humble little cookies are your answer. While they may look completely innocent, they are anything but! They’re full of flavor, texture, and chew.

I recently offered to make the entire dessert spread for my friends Kristen & Seth’s engagement party. I made pumpkin cupcakes, peanut butter/chocolate cookies (they’re PB-chocoholics like me), cake batter blondies, and today’s cookies. I was told that these cookies were the best. And that says a lot when served next to cake batter blondies!

Let’s discuss todays cookie recipe. Are you a fan of Biscoff spread? I completely love the stuff with apples, bananas, and combined with Nutella as a toast-topper. It’s amazing in these chocolate chip cookie granola bars, Biscoff chocolate chip cookies, and Biscoff white chocolate blondies as well.

For those of you not familiar with Biscoff spread, it’s a creamy, nut-free spread with the consistency of peanut butter. It’s available at most major grocery stores. Crunchy Biscoff spread is available too! Dee-lish.

Biscoff spread is made from Biscoff Cookies (called Speculoos Cookies in Europe). These tasty little cookies also happen to make for an incredible Biscoff pie crust. Biscoff spread tastes like spreadable graham crackers with a hint of gingersnap cookie and all sorts of brown sugar flavor. All of my favorite things in one.

Umm did you read that? Spreadable graham crackers. (!!!)

You’ve actually seen these cookies on my blog before, but different. Have you tried my Peanut Butter Cup Oatmeal Cookies yet? You should. They are made with melted butter, peanut butter, oats, and peanut butter cups. I used roughly the same recipe today, but I switched out the peanut butter for Biscoff and the peanut butter cups for white chocolate. Let’s break some things down so you can become a Biscoff cookie master.

If you like chewy cookies like my popular chocolate chip cookies, you’re in luck. Today’s cookies are the epitome of chew! The reason for all the chew are the oats and the melted butter. I love to use melted butter in some of my cookie recipes. Not only is it easier than creaming butter, but it provides a ton of chew. Because you are using melted butter, you won’t need to lug out that heavy mixer! That’s right, no mixer is required today.

The cookies are sweetened purely from brown sugar and Biscoff spread. My peanut butter version contains white sugar, but I cut that out completely and used all brown sugar to pair with the brown sugary Biscoff. The brown sugar will give each cookie a tender, moist consistency—something not all oatmeal cookies have!

A very crucial note about the oats to use in these cookies:

You need quick oats. Finely ground quick oats, not whole rolled oats. I know it’s very confusing! Basically, old-fashioned whole oats are the thickest rolled oats. They maintain their shape in water/milk when making oatmeal. Quick oats (right next to the whole oats in the grocery store) have been pressed thinner than rolled oats. They retain less of their texture when cooked. You need quick oats in this cookie recipe because they are more powdery and will act more like a flour to bind the wet ingredients. Please see note in the recipe for more information.

The cookie dough is very easy to work with. It’s quite thick and heavy, which is the reason I don’t chill it. When testing this recipe, I found that chilling the dough prevented the cookies from spreading at all. They were mounds of dough in the oven. So let’s avoid the extra time that dough chilling takes and bake the cookies right away.

I use a combination of white chocolate chunks and chocolate chips for my cookies. I simply chopped up a Ghirardelli white chocolate bar and threw that into the dough along with chocolate chips. Want to know a little secret of mine to make your cookies look fabulous? Save a few white chocolate chips/chunks for after the cookies bake. Once your cookies come out of the oven, press a few chips/chunks into the top of the cookies. I do the same with these white chocolate peanut butter cookies, too.

Pressing the white chocolate chunks/chips into the cookies will allow them to slightly melt down and stick to the top of the cookie. This little trick will make the tops of your cookies extra pretty. I needed pretty cookies to serve at the engagement party! People eat with their eyes, right?

If you’re a Biscoff lover, make sure you check out my other recipes using Biscoff spread. It also works wonderfully as a substitute for peanut butter in my no-bake cookies, no-bake peanut butter bars, and peanut butter filled brownie cookies. If you have any recipes using Biscoff spread, please share. I am all about it right now!

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