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.