Epic chewy gooey Butterscotch Biscoff Oatmeal Cookies! This easy cookie recipe makes the perfect Biscoff filled oatmeal cookies, packed with butterscotch chips.
Why you'll love these cookies
- Soft and chewy - the Biscoff oatmeal cookie dough here is lightly spiced and doesn't require chilling to bake to chewy and soft cookie perfection!
- Butterscotch and Biscoff cookie butter - a flavor match made in heaven!
- Gooey filling - break a warm cookie in half to reveal the melty Biscoff filling oozing out!
To make these cookies, you'll need the following kitchen tools:
- Large mixing bowl - you'll only need one large mixing bowl for whipping up this dough. You can use a stand mixer fitted with a paddle attachment if you'd prefer.
- Handheld electric beaters - I find using a set of electric beaters easier than trying to cream softened butter with a whisk. You can also opt for a stand mixer - I recommend using the standard paddle attachment.
- Spatula - a good rubber spatula is useful tool for the final touches of stirring the oats and butterscotch chips into the super thick dough.
- Cookie scoop - I tend to use a 1.5 or 2 tablespoon cookie scoop. You can also use a standard soup spoon to scoop out balls of dough.
- Small spoon or teaspoon - you'll want another spoon, roughly teaspoon sized, to scoop out the Biscoff.
- Plate or tray lined with plastic wrap - this is for your Biscoff balls, which will need to chill in the fridge for easier handling.
- Cookie trays - a key tool for baking your cookies!
- Parchment paper - for lining the cookie trays. You can also use silicone baking mats.
These cookies are an adaptation of my Classic Oatmeal Cookies. You'll need:
- Butter - unsalted butter, softened at room temperature. You can use salted in this recipe, but the cookie dough will have a saltier flavor. You can reduce the added salt to compensate, but this does become difficult to judge.
- Biscoff - smooth Biscoff cookie butter spread. You can use other brands of cookie butter in this recipe too, but they will have slightly different flavors. Biscoff is characterised by its caramelized cookie flavor.
- Brown sugar - light brown sugar, firmly packed. You can also use dark brown sugar here interchangeably, however, it will have a stronger molasses flavor. I find this a bit too strong and overpowers the Biscoff.
- Sugar - granulated sugar or caster sugar work here.
- Egg - a large egg, ideally at room temperature.
- Vanilla extract
- Flour - all purpose flour or plain flour work for these cookies.
- Baking soda
- Nutmeg - freshly ground will offer the strongest flavor, but store bought ground nutmeg is fine for this recipe.
- Rolled oats
- Butterscotch chips
How to Make Butterscotch Biscoff Oatmeal Cookies
The cookie dough here is essentially a one bowl recipe, though the process of filling the cookies with Biscoff is a little more involved. Follow these steps:
Step 1: Start by lining a small sheet pan with plastic wrap or parchment paper. Using a small spoon or teaspoon measure, scoop dollops of Biscoff spread out and place these dollops spaced out on the lined sheet. You'll need about 24 dollops of Biscoff (roughly half a cup of spread). Place these in the freezer to chill while you make your dough.
Step 2: Preheat an oven to 350ºF and line a couple of baking trays with parchment paper.
Step 3: In a large mixing bowl, add the butter, Biscoff, sugar and brown sugar. Cream these together until light and fluffy (about 2 minutes).
Step 4: Add the egg and vanilla to the batter and beat to combine.
Step 5: Sift the flour, baking soda, salt, cinnamon and nutmeg into the mixture and beat until just combined, ensuring there are no unmixed pockets of flour.
Step 6: Add the oats and butterscotch chips to the mixture and stir to combine.
Step 7: Scoop out a ball of dough, about 2 tablespoons worth, and gently flatten in the palm of your hand. Add one of your chilled Biscoff dollops to the center and envelope in the dough, rolling into a ball. Repeat this process to create your Biscoff filled oatmeal cookie dough balls.
Step 8: Place the dough well spaced (at least 2 inches apart) on your lined baking tray. Then, bake in the center of the preheated oven for 12 minutes. Remove from the oven and let the cookies cool for about 5 minutes on the cookie sheet before removing to a wire rack to cool completely.
A few of my top tips for success with these cookies:
- When shaping and filling your cookies, a lightly dampened hand will reduce the stickiness of both the Biscoff dollops and cookie dough. If you're finding it all too sticky to handle, rinse your hands to freshen them up!
- Another option if you're struggling to handle the Biscoff and dough is to chill everything down - this is particularly the case if your kitchen is warm.
- To create perfectly round cookies, use a round cookie cutter or a large cup/small bowl to scoot the freshly baked cookies when fresh from the oven. This process is detailed in my Creme Egg Filled Cookies.
- Chilling your cookie dough balls thoroughly before baking (at least 2 hours) will create a slightly thicker cookie. You can leave un-baked cookie dough balls in the fridge for a couple of days before baking. Just be aware that the chilled dough will take an extra minute or two to bake.
Substitutions and Variations
Needing to vary this recipe? Here are some of my top tips of substitutes and variations:
- Making the cookies without butterscotch - you don't have to use the butterscotch chips in this recipe.
- Chopped nuts or chocolate chips - swap out some of the butterscotch chips for another add-in, such as nuts or chocolate. Chopped pecans and milk chocolate go nicely with the Biscoff!
- Without Biscoff - well, let's be honest, if you're looking at this recipe, you're probably wanting a cookie butter oatmeal cookie! But, if you find yourself without enough Biscoff, you can use peanut butter or other nut butters in its place.
Once baked, these cookies keep best in an airtight container at room temperature. While they're best and at their most gooey on the day they're baked, they keep well for several days.
Making Ahead and Home Freezing
If you're wanting to make these in advance, the best option is to prepare the dough, up to the forming of the filled dough balls and chilling or freezing. This allows you to do all the work preparing in advance, but then get all the benefits of a freshly baked cookie nearer serving time!
The cookie dough balls will keep in the fridge for about 3 days and can be baked straight from the refrigerator. Add a minute or two to the baking time.
A thoroughly chilled dough won't spread as much as room temperature. This means the cookies may be smaller in diameter than if you were baking the dough straight from the mixing bowl.
The cookie dough balls will keep for up to three months in the freezer. These can be baked from frozen. Like with the chilled dough, you will need to add to the baking time - about 5-10 minutes.
Biscoff works super well with oatmeal cookies, the caramelized cookie spread complimenting classic oatmeal cookie spicing. With added butterscotch, these are a sweet cookie treat!
Yes! This is an easy recipe for a Biscoff filled oatmeal cookie! There isn't just Biscoff in the batter, but there's also a dollop of Biscoff baked into the middle of each cookie.
The top tip for filling a cookie with Biscoff is to chill dollops of the cookie butter down in the fridge or freezer. The goal is to make these a bit stiffer, and easier to handle.
These oatmeal Biscoff butterscotch cookies keep for several days in an airtight container at room temperature. I've been known to eat them a week after baking quite happily, but they do start to stale after about 4-5 days.
The Biscoff filling won't stay melty at room temperature - it will revert to the normal consistency of Biscoff spread. If you want to serve these oozing with Biscoff, microwave for a short blast to rewarm. This will melt the Biscoff down to be gooey again.
More Oatmeal Cookie Recipes
Butterscotch Biscoff Oatmeal Cookies
Ingredients for the Dough
- 1¼ cup unsalted butter softened at room temperature
- ½ cup Biscoff spread smooth Biscoff cookie butter
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg ideally at room temperature
- 1 teaspoon vanilla extract
- 1½ cup all purpose flour or plain flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2½ cup rolled oats
- 11 oz butterscotch chips
Ingredients for the Filling
- ½ cup Biscoff spread smooth Biscoff cookie butter
- Start by making the filling. Line a small sheet pan with plastic wrap or parchment paper. Using a small spoon or teaspoon measure, scoop dollops of Biscoff spread out and place these dollops spaced out on the lined sheet. You'll need about 24 dollops of Biscoff (roughly half a cup of spread). Place these in the freezer to chill while you make your dough.½ cup Biscoff spread
- Preheat an oven to 350ºF and line a couple of baking trays with parchment paper.
- In a large mixing bowl, cream together the butter, Biscoff, sugar and brown sugar until light and fluffy (about 2 minutes).1¼ cup unsalted butter, ½ cup Biscoff spread, ¾ cup light brown sugar, ½ cup granulated sugar
- Add the egg and vanilla to the batter and beat to combine.1 large egg, 1 teaspoon vanilla extract
- Sift the flour, baking soda, salt, cinnamon and nutmeg into the mixture and beat until just combined, ensuring there are no unmixed pockets of flour.1½ cup all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- Add the oats to the mixture and stir to combine then add the butterscotch chips and mix to distributed.2½ cup rolled oats, 11 oz butterscotch chips
- Scoop out a ball of dough, about 2 tablespoons worth, and gently flatten in the palm of your hand. Add one of your chilled Biscoff dollops to the center and envelope in the dough, rolling into a ball. Repeat this process to create your Biscoff filled oatmeal cookie dough balls.
- Place the dough well spaced (at least 2 inches apart) on your lined baking tray. Then, bake in the center of the preheated oven for 12 minutes. Remove from the oven and let the cookies cool for about 5 minutes on the cookie sheet before removing to a wire rack to cool completely.
- To make these decorative, reserve a handful of butterscotch morsels from the dough and add these on top of the dough balls before baking. Gently press them in to adhere. You can also sprinkle with some flaked sea salt.
- This dough does not need to be refrigerated to bake, but if you want a thicker and even chewier cookie, chilling will help. Form your Biscoff filled cookie dough balls as directed and leave in the refrigerator to chill thoroughly (usually about 2 hours, but up to 3 days). Bake in a preheated oven straight from the fridge.
- Scooting these cookies with a cookie cutter or cup/small bowl when fresh from the oven will help the cookies to be perfectly round.