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!

Soft and chewy oatmeal cookies loaded with sweet white chocolate and lots of creamy Biscoff spread! These are SO easy to make!

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!

See a photo of the dessert spread here. 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.

Soft and chewy oatmeal cookies loaded with sweet white chocolate and lots of creamy Biscoff spread! These are SO easy to make!

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; Trader Joe’s also sells a version called “cookie butter,” but I find the original Lotus brand to be the creamiest. Crunchy Biscoff spread is available too! Dee-lish.

Biscoff spread is made from Biscoff Cookies (called Speculoos Cookies in Europe). It 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. (!!!)

Biscoff White Chocolate Oatmeal Cookies

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, 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!

Soft and chewy oatmeal cookies loaded with sweet white chocolate and lots of creamy Biscoff spread! These are SO easy to make!

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.

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?

Soft and chewy oatmeal cookies loaded with sweet white chocolate and lots of creamy Biscoff spread! These are SO easy to make!

If you’re a Biscoff lover, make sure you check out my two favorite recipes using Biscoff spread below. If you have any recipes using Biscoff spread, please share. I am all about it right now!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


Biscoff White Chocolate Oatmeal Cookies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 30 minutes
  • Yield: 16 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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


  • 3/4 cup (95g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 large egg
  • 1/2 cup (130g) Biscoff spread (creamy or crunchy)
  • 2 teaspoons pure vanilla extract
  • 2 cups (160g) quick oats*
  • 1 and 1/2 cups (270g) white chocolate chips or chunks


  1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  2. Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside.
  3. In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the Biscoff until combined. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. Fold in the oats and 1 and 1/4 cups white chocolate, reserving the remaining 1/4 cup for later. The cookie dough will be thick and heavy.
  4. Roll the dough into balls, about 2-3 Tablespoons of dough each. I highly suggest using a cookie scoop to make it easier. Place 8 balls of dough onto each cookie sheet.
  5. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining white chocolate chips/chunks into each cookie as described above in the post. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
  6. Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week.


  1. Freezing Instructions: Baked cookies freeze well – up to three months. Cookie dough balls freeze well too – up to three months. Bake frozen cookie dough balls for an extra minute. No need to thaw them. For more information, read my tips on freezing cookie dough.
  2. Oats: Do not use old-fashioned style whole oats in this cookie recipe. You need quick oats, which are more finely ground (and smaller) whole oats. I usually only keep whole oats in my pantry. When I need quick oats, I pulse whole oats in the food processor or blender 4-5 times to make homemade quick oats.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: biscoff white chocolate oatmeal cookies, biscoff oatmeal cookies

Soft and chewy oatmeal cookies loaded with sweet white chocolate and lots of creamy Biscoff spread! These are SO easy to make!


  1. Hi Sally! this recipe is a keeper, I just baked 6 cookies and they are to die for! thank you thank you thank you!
    I have doubled the batter as I had extra biscoff spread that will expire soon, and thought of freezing it as you suggested, so that whenever I need a quick dessert fix I have a backup in my freezer. But does the taste and freshness remain the same? and how do you defrost the batter?
    and also, any thoughts about storing the batter in fridge?

    1. Hi Zina – you may roll the cookie dough into balls and then freeze them for up to 2 months. Then, remove from the freezer and set on the counter for about 10-20 minutes and bake as directed – adding about 1 minute to the baking time. The taste is the same, I’ve never noticed a difference!

  2. Sally I just made these and they turned out great! Have you tried them with the crunchy biscoff? I stuck with the creamy. I used 2 tbsp. drops of cookie dough because 3 was too much in my opinion. Also, next time I will scale back on the amount of white chocolate chips. Thanks for the recipe!

  3. Hi Sally!
    Do you think it will be okay to substitute the butter with apple sauce? And white wheat flour for the flour?
    I love substituting but I am always nervous the texture will not be the same.

  4. I made these yesterday but I omitted the white chocolate (only because I had none) And I added almonds & walnuts. This is my new favorite cookie!!! It made 30 of them and I’m ashamed to tell you how many are left (2).

  5. I made these without the white chocolate chips since I didn’t have them on hand. I then had a genius idea! I slathered a bit of biscoff spread and marshmallow fluff in between two cookies and presented them to my boyfriend as special homemade oatmeal pies. OH MY HEAVENS

  6. Hi Sally,
    I made these this morning. I followed the recipe almost to a “T”. The only changes I made is I swapped the regular flour for whole wheat flour and I cut back on the white chocolate chips by about 1/4 cup – they were AWESOME. Thank you!!!

  7. These are nice cookies, but if you’re really after a Biscoff treat, these might be a disappointment.  They just don’t have that much Biscoff flavor.  I think they could easily have less butter and fewer chips, too.  I only used a cup of chips, and that was still too much for me.  Again though, they’re tasty.  I’ll definitely be sharing them at work.  

  8. These cookies are fantastic! I used a small scoop for the dough and ended up with 3 dozen cookies. Excellent combination of flavors!

  9. Omggggg! I just made these with the pumpkin cookie butter (from trader joe’s) and butterscotch chips…..YUM. So easy!

  10. Hi Sally!

    I made these cookies for a potluck at my work today and they were hands down the favorite item at the potluck 🙂 I honestly received emails from 3 different people begging for the recipe! Thanks for another amazing, delicious and not overly complicated recipe that made me look like a seasoned baker and allowed me to impress my co-workers 😉

  11. I too am a Biscoff nut.  My FAVORITE way to use Biscoff is on French toast.  You make a traditional French toast, using your favorite bread, make the egg mixture (egg/milk/cinnamon/vanilla/brown sugar) and coat those babies with crushed Biscoff cookies (throw the cookies in the food processing for the coating).  Cook on low heat.  They are my Christmas morning breakfast tradition.  Delicious and  easy!  Natalie

  12. I made these today and they turned out great, but I am wondering if the recipe measurement for the Biscoff is accurate. I made a double batch, so according to your recipe, I would need 388 grams of Biscoff. As I was adding the Biscoff in, it seemed like I was going to have WAY more than a cup if I kept going all the way to 388 grams, so I stopped adding at about 300 grams. I have tried to look online for a weight and measurement chart that includes Biscoff, but I have not found much. I saw one other website that said a cup of Biscoff should be 200 grams and King Arthur Flour says a cup of peanut butter is 270 grams, which I thought should be in the right ballpark for Biscoff. I don’t have anymore Biscoff to measure and weigh on my own, so I am hoping maybe you can confirm that number for me. Thank you for your time.

    1. Hey Christine! It should actually be about 130g for 1/2 cup of biscoff. So, about 260g to double the recipe. Sorry about that!

  13. Like Debra, (12.1.13) I added craisins.  I modified the add-ins to about 1/2 C each of craisins, and white chunks plus salted pistachios.  Rocking mix of sweet, tangy and salty against the mellow of oats and Biscoff.  

  14. I have not had luck using melted butter in cookie recipes.  Do you think these would work with just very, very soft room temperature butter?

  15. I’m going to a potluck baby shower this weekend and I’m totally making these 🙂 (its my sisters shower but the baby is already born. Does that still mean it’s a baby shower? lol) ANYWAY, super excited for these!! I made your biscoff chocolate chip cookies to take to a BBQ a few weeks ago and they were such a hit. I know these wont disappoint! And I love oatmeal so combining both cookie butter and oats will be magical! 😀

    1. It’s still a baby shower for sure. My friend’s sister had one of those– the baby came super early and it was fun to have him there for the shower after he was released from the NICU. 🙂

  16. Hi Sally, these look amazing and I’m going to try these today but I don’t have cup measurements. When you say add 1+1/4 cups of white chocolate, how much is that in grams please. Thanks, Rachel x

  17. Excellent cookies; my 1st time using Biscoff and WOW!  2nd time I made them (and every time now), I top with a melted chocolate drizzle….soooo good 🙂

  18. Hi Sally! These look great. How do you think they would be with blueberries instead of white chocolate chips?? Thanks, love the blog!!

      1. Hi Sally,
        Just wanted to let you know I tried these with blueberries. The blueberries were a little difficult to incorporate into the dough, not sure why, but maybe next time I would try forming each ball of dough around the blueberries. Also, I’m not sure if it was just the blueberry addition or if I did something wrong, but my cookies ended up more thin and delicate, like they were too wet and kind of falling apart. I baked them for 12 min at 350, but maybe my oven is not hot enough? Anyways, they taste GREAT but are just a bit sticky and not quite as chunky looking as yours. I’ll definitely have to try them again to give as a present, but at least they taste good for me to eat at home 🙂

    1. Try dried blueberries! The fresh or frozen ones put off too much liquid and they alter the texture. 🙂

  19. Holy Cats.  I made these today with dark chocolate and toasted coconut because forgot white chips at the store… SO GOOD. 

  20. Hi Sally…. I can’t find this Lotus Biscoof spread in Arizona.  I find Lotus “cookie butter” IS that the same thing?  The label is not like yours as it says cookie butter and not spread?  Thanks!

  21. In consideration that all your recipes have been “make that again! ” at my house….how many batches do you think you can get out of one jar of that Biscoff spread?

    With my granddaughters school being a NUT FREE building–this spread might be a great idea. Can you just sub it for any peanut butter in a recipe and get similar results? Thanks Sally. 🙂

    1. Hey Sally! Which size jar do you have? Because you need 1/2 cup in each batch. You could definitely get a few batches out of it! I almost always have luck subbing Biscoff in for peanut butter in baking recipes, especially cookies. It works wonderfully as a delicious nut-free replacement.

  22. Oh my! I cannot believe I hadn’t found this recipe before today! I <3 Lotus spread… usually slathered on toasted cinnamon raisin bagels! I definitely need to try this out, these cookies look amazing!! 

  23. Thank you very much for this recipe! I have never baked with Biscoff spread before so had been looking for a relatively easy one to use and these came out so well – I used dark chocolate chips as I didn’t have any white chocolate chips with me and unfortunately did not have quick oats so I just used old-fashioned oats… sorry! But they still came out really well and the Biscoff flavour just works so nicely. Looking forward to making these again, my friends loved these cookies!

  24. Made these on the weekend and they’re definitely a keeper. I made the dough into balls and froze the dough. Baked directly from frozen they don’t spread and are incredibly delicious. Thanks for the tremendous recipe

  25. I made these cookies yesterday and they are GREAT. Perfect texture and super easy. The only thing that I’ll add next time (and there WILL be a next time) is a teaspoon or so of a specaloos spice mix. The flavor of the cookie butter wasn’t discernible in the finished cookie. Thanks for the recipe!

  26. Tastes great, but the baking time is really far off. I followed the instructions perfectly and my cookies were completely raw (I have an oven thermometer and dark pans, so it wasn’t user error). I’ll just bake for 16 minutes straight next time.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally