Butterscotch Biscoff Oatmeal Cookies
Chewy and gooey Butterscotch Biscoff Oatmeal Cookies! An easy cookie recipe for Biscoff filled oatmeal cookies, packed with butterscotch chips.
Ingredients
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
Instructions
- 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.
Notes
Top Tips:
- 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.
Nutrition
Calories: 301kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 33mgSodium: 200mgPotassium: 55mgFiber: 1gSugar: 25gVitamin A: 319IUVitamin C: 0.01mgCalcium: 17mgIron: 1mg
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