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!
Print
Biscoff White Chocolate Oatmeal Cookies
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 30 minutes
- Yield: 16 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Soft & chewy oatmeal cookies made with Biscoff spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!
Ingredients
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 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
- 1/2 cup (130g) Biscoff spread (creamy or crunchy)
- 2 teaspoons pure vanilla extract
- 2 cups (170g) quick oats*
- 1 and 1/2 cups (270g) white chocolate chips or chunks
Instructions
- 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.
- Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside.
- 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 silicone 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.
- 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.
- 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.
- Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week.
Notes
- 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. 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 | Cooling Rack
- 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.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
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.