These Biscoff white chocolate oatmeal cookies are soft and chewy with cozy brown sugar, creamy cookie butter, and plenty of sweet white chocolate in every bite. Made with melted butter and quick oats, this easy cookie recipe comes together fast—no mixer or dough chilling required. If you’re a Biscoff lover, you’ll want to keep this recipe (and a jar of cookie butter!) on hand whenever the craving hits.
I originally published this recipe in 2013 and have since updated it with new photos and additional success tips.
If you’re a fan of cookie butter spread, these Biscoff white chocolate oatmeal cookies deserve a spot on your baking list. Biscoff adds its signature caramelized, warmly spiced flavor, while quick oats give the cookies their hearty chew. White chocolate chips add creamy sweetness that pairs especially well with all those cozy flavors.
Even better? There’s no mixer and no cookie dough chilling required, so you can have a batch of homemade cookies ready in about 30 minutes.
Why You’ll Love These Biscoff Oatmeal Cookies
- Soft, thick, and extra chewy
- Satisfying cookie butter flavor in every bite
- Sweet white chocolate perfectly complements the caramelized Biscoff
- No mixer needed
- No dough chilling required
- Ready in about 30 minutes
Key Ingredients & Why They Work
- Flour: All-purpose flour creates the structure of these cookies.
- Butter: Instead of creaming softened butter, you’ll use melted butter. This creates an extra chewy texture and makes the recipe wonderfully simple—just whisk everything together like we do when making these chewy chocolate chip cookies.
- Brown Sugar: Brown sugar pairs perfectly with Biscoff’s caramel flavor while keeping the cookies exceptionally soft and moist.
- Cookie Butter Spread: Creamy Biscoff spread gives these cookies their signature flavor. It adds sweetness, moisture, and rich caramelized spice notes that make these cookies stand out from classic oatmeal cookies.
- Quick Oats: Because they’re rolled thinner than old-fashioned oats, quick oats blend more seamlessly into the dough and help create the thick, chewy texture we’re after. If you only have old-fashioned whole rolled oats, pulse them a few times in a food processor to break them down first. We use this trick whenever we make iced oatmeal cookies.
- White Chocolate: You can use white morsels or chopped real white chocolate. Both have a creamy sweetness that balances the spiced cookie butter flavor wonderfully!
- Flaky Sea Salt: The perfect complement to the sweetness of these cookies. If you need a recommendation, I use and love Maldon sea salt flakes.
You’ll also need some baking staples: baking powder, baking soda, an egg, vanilla, and salt.
This Is a No-Chill Cookie Dough
You’ll especially love this recipe because the process is quick & simple with no dough chilling. The dough will be very thick and a little sticky:
Tip: Use a cookie scoop. Oatmeal cookie dough is thick, sticky, and textured, so a cookie scoop makes portioning much easier and helps ensure the cookies bake evenly. I recommend a medium cookie scoop, which holds about 1.5 Tablespoons (35–40g) of dough. The cookies spread nicely, so bake only 8 or 9 per baking sheet.
More No-Chill Cookie Recipes
Looking for more quick and easy cookie recipes? Browse more no-chill cookie recipes here including soft snickerdoodles, soft snickerdoodles, and pumpkin cookies.
If desired, sprinkle each with flaky sea salt to balance all the sweetness.
Bake just until the edges are set. The centers should still look soft when you remove the cookies from the oven; they’ll continue to set as they cool.
While they’re still warm, I like to press a few extra white chocolate chips/chunks into the tops for a bakery-style finish. And feel free to add another sprinkle of flaky sea salt!
If you’re a Biscoff cookie butter lover, make sure you check out my other recipes using Biscoff spread. It’s amazing in these chocolate chip cookie granola bars, Biscoff chocolate chip cookies, and Biscoff white chocolate blondies… or, of course, simply by the spoonful. 😉
Biscoff White Chocolate Oatmeal Cookies
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 30 minutes
- Yield: 22-24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Soft, thick, and chewy Biscoff oatmeal cookies made with creamy cookie butter, brown sugar, quick oats, and plenty of white chocolate chips. No mixer or dough chilling required!
Ingredients
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 3/4 cup (150g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1/2 cup (130g) Biscoff spread (cookie butter)
- 2 teaspoons pure vanilla extract
- 2 cups (170g) quick oats*
- 1 and 1/4 cups (225g) white chocolate chips, divided
- flaky sea salt, for topping
Instructions
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the melted butter and brown sugar until no brown sugar lumps remain. Whisk in the egg, then the Biscoff and vanilla until combined. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or silicone spatula. The dough will be very soft and slick. Fold in the oats and 1 cup of the white chocolate chips, reserving the remaining 1/4 cup for later. The cookie dough will be thick and heavy.
- Scoop and roll the dough into balls, about 1.5 Tablespoons (35–40g) of dough each, and arrange on the prepared baking sheets. I suggest using a medium cookie scoop to make it easier. If desired, sprinkle each dough ball lightly with flaky sea salt.
- Bake the cookies for 11–13 minutes or until the edges are set. The centers will look very soft, but the cookies will continue to set as they cool.
- Remove cookies from the oven. Cool the cookies on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. While the cookies are still warm, press a few extra white chocolate chips into the tops for looks, if desired. You can also add another light sprinkle of sea salt.
- Store tightly covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature, then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls (without the flaky sea salt topping) freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowls | Whisk | Silicone Spatula or Wooden Spoon | Cookie Scoop | Flaky Sea Salt | Cooling Rack
- Oats: Do not use old-fashioned whole rolled oats in this cookie recipe. You need quick oats, which are more finely ground (and smaller) whole oats. If you only have whole oats, pulse the whole oats in a food processor or blender 4–5 times to make finer cut oats, like quick oats.
- Biscoff Spread: You can use either creamy or crunchy cookie butter spread in this recipe.
- Can I Use Sunflower Seed Butter Instead? You can substitute the Biscoff spread with the same amount of creamy, no-stir sunflower seed butter. The cookies will have a different flavor, but the white chocolate pairs nicely with sunflower seed butter.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
This is one of my families favorite cookie recipes. They’re always a winner and so easy and quick to make
Whoops! I didn’t read the recipe properly and used the wrong oats! The batter was very soft, so I just added more oats, regular whole oats, and they baked up great. Everyone loved them. I can’t wait to make them again properly, I a, sure they will be even better!
So if you mess up like me, just add an extra cup of oats or so. The batter is then crumbly, but squash together 3 tablespoon balls and flatten slightly and you’ll be fine
This recipe made it to my top ten when it was initially published and remains there today. To make it a sweet and salty treat I omit the white chunks. I add about half cup each of craisins, dark chocolate chunks and salted pistachios, then top each cookie with a tiny grind of pink salt. The saltiness of the pistachios, tartness of the craisins and richness of the chocolate is a great contrast against the mellow of the Biscoff and oats. Another winner.
Another hit! I made these for my neighbor’s Bible study group. Something about big cookies TV makes you feel like a real bakery.
These are great! Its my first time using Biscoff spread, I never even knew it existed but me and my husband are fans already. We got the crunchy kind for a little extra crunch. Very unique and tasty, large sized cookies!! I will make them again!! The only downside is i’m sure they are packed with calories and its very hard to have only one. Thanks for yet again another wonderful recipe! ❤️
Made two batches. 1.5 according to the recipe, 1/4 with raisins and 1/4 with no add ins. We all loved all 3, but the chocolate eaters were not offered the non-chocolate eaters’ cookies, so the don’t know what they missed.
I used homemade peanut butter instead of the bishoff spread! amazing too!
Hi Sally, Thanks for the delicious, easy recipe! This time I substituted dried currants for the white chocolate chips and liked it much better! Not as sweet, and the delicious flavor of the cookie butter really shined! Next time I’ll also add chopped walnuts! This is one of my “go to” recipes. Love it! Thanks again!
Hi Sally! Could I substitute butterscotch or chocolate chips instead? Have you done either? White chocolate is a tad too sweet for me. Thanks!
Definitely! Either would work great 🙂
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!
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!
Holy Cats. I made these today with dark chocolate and toasted coconut because forgot white chips at the store… SO GOOD.
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 🙂
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.
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 😉
Omggggg! I just made these with the pumpkin cookie butter (from trader joe’s) and butterscotch chips…..YUM. So easy!
These cookies are fantastic! I used a small scoop for the dough and ended up with 3 dozen cookies. Excellent combination of flavors!
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.
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!!!
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
To die for. Everyone was obsessed. If you only make one cookie in your life, this is that kind.
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).
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!
Yep, these are great with crunchy biscoff.
Hi Sally! Would I be able to use this recipe instead of cookies and make cookie bars?
Yes – a 8×8 or 9×9 baking pan would be the right size. I’m unsure of the exact baking time though – about 25-30 minutes.
Hi Sally. Can I just use normal peanut butter in this recipe? If yes, should it be smooth or can I use crunchy peanut butter? Also, what would happen if I used whole oats rather than quick oats? I have a tub of oats at home but removed them from the original box and so I have no idea what they are. Thanks.
Hi Kim! Yep, regular peanut butter would be just fine. You can use smooth or crunchy – I typically use smooth. You need quick oats, which are more finely ground (and smaller) whole oats. When I need quick oats, I pulse whole oats in the food processor or blender 4-5 times to make homemade quick oats. So you can do that with what you have.
Biscoff spread is a recently new addition to the toast topping line up in UK supermarkets. And I had to buy a jar today when it was 1/3 off..
I had seen this recipe the other day- I LOVE your website- and figured when better time to try it..
I couldn’t stop myself from licking every spoon and bowl clean after I’d put the cookies in the oven.
Yes they’re sweet, yes they’re gooey and oh YES they’re delicious!!
Perfect Sunday afternoon bake.
Thanks Sally!
Just made these today & added dried cranberries too!! So delish :0)
Sally- I’ve made quite a few of your recipes and although none of them disappoint, they do not even compare to these cookies! I don’t think ill ever be able to eat a regular oatmeal cookie again! It just tastes so much better with Biscoff spread… And who would’ve ever thunk?! My mom and I have been baking these cookies, as well as your chocolate chunk cookies, all night so that we can give them out at our Christmas tree farm. I’m so happy to be sharing this goodness with others! And Thank you for creating such goodness! Happy holidays! 🙂
I made these w my 3 yr old daughter last night. Just wanted something quick and easy to whip up BC I also have a 1 yr old getting into everything. These were perfect. After dinner we all had them warm from the oven and the whole batch is about gone. Thank you for the recipe.