This oatmeal biscoff cookie is the food equivalent of borrowing your grandpa’s old cardigan for the Eras tour: aka, it’s timeless and trendy.

Aerial view of oatmeal biscoff cookies on the counter.

Oatmeal Biscoff Cookie Recipe

We all love a classic oatmeal cookie and heaven knows the world is obsessed with biscoff right now. But I literally never would have thought to put the two together in a cookie until I saw Twisted Sugar do it!

This copycat oatmeal biscoff cookie is chewy and soft with the most perfect oatmeal texture. You’re going to love how the biscoff topping takes a ‘grandpa’ cookie and transforms it into something spunky and alluring. This creative spin on an old favorite is just the thing you need to make for your neighbor’s birthday, your family party, or your typical Tuesday night mid-week bake. Is it cool that I said all that?

An oatmeal biscoff cookie cut in half and split apart on the counter. Biscoff cookies are in the background.

Ingredients in Biscoff Oatmeal Cookies

Salted butter, softened – I like to use salted butter. If you don’t have any, just use unsalted and add an extra pinch of salt to the dough.
Brown sugar – Brown sugar really flavors these cookies and gives them a soft, chewy texture.
Granulated sugar
Egg
Canola oil – This gives your final cookie a buttery crisp edge.
All-purpose flour
Old fashioned rolled oats – I use old fashioned oats, but quick oats could work as well (I just haven’t tested them).
Cornstarch – This will keep your cookie nice and soft.
Baking soda
Salt
Chocolate chips (milk) – This is technically a Twisted Sugar copycat! They use Guittard milk chocolate chips, so that is what I used here. Feel free to sub with your chocolate chips of choice.
Cookie butter – You can make your own with my cookie butter recipe if you want!

Aerial view of multiple biscoff oatmeal cookies on the counter. Framed by Lotus biscoff cookies on either side.

How to Make Oatmeal Biscoff Cookies

Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
In a stand mixer or in a bowl with an electric hand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture. This should take about 2 minutes.
Scrape down the sides of your bowl and add the egg and canola oil. Mix until combined.
Next, add the flour, rolled oats, cornstarch, baking soda and salt. Mix until a soft dough forms.
Finally, add in the chocolate chips and mix until evenly distributed.
Portion out the cookie dough into 1/3 cup portions. Roll into a ball and then flatten slightly before baking.
Bake at 350° F for 11-13 min or until the edges start to turn golden brown.
Allow the cookies to cool on the pan. Once almost cooled, spread 1-2 tbsp of cookie butter onto each cookie.
Top with come biscoff cookie crumbs, if desired.
Enjoy!

How should I store homemade Oatmeal Biscoff cookies?

Once cooled, store your cookies in an airtight container on the counter for 4 days or in the fridge for up to a week. These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more tips!

Can I make these cookies a little smaller?

Yep! Big cookies are kind of the craze right now, but you can definitely make these smaller. Cut your baking time down to 7-9 minutes and you should be good to go!

pin image for oatmeal biscoff cookies with text overlay.

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