Biscoff White Chocolate Oatmeal Cookies
Soft and chewy oatmeal cookies packed with creamy cookie butter and sweet white chocolate chips.
recipesbynani.comThese cookies are a total treat because they combine the cozy flavor of Biscoff spread with the comforting texture of quick oats. They are perfectly soft, chewy, and honestly hard to stop eating once you have one.
The best part is that you do not need a mixer for this recipe. Just melt your butter, stir everything together in a bowl, and you are ready to bake these in no time at all.
🧺 Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup creamy Biscoff cookie butter
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups quick oats
- 3/4 cup white chocolate chips
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- 2
In a large bowl, whisk the melted butter, cookie butter, brown sugar, and granulated sugar until the mixture is smooth.
- 3
Add the egg and vanilla extract to the bowl, then whisk until well combined.
- 4
Stir in the flour, baking soda, and salt until just combined, then fold in the quick oats and white chocolate chips.
- 5
Scoop tablespoon sized balls of dough onto your prepared baking sheet.
- 6
Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
- 7
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling completely.
💡 Tips
Store these cookies in an airtight container at room temperature for up to five days to keep them soft. If you want them to look extra pretty, press a few extra white chocolate chips into the tops of the dough balls right before you put them in the oven.
Made this recipe? Let us know how it went.
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