Biscoff Oatmeal Cookies

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It’s been about half a year since I’ve been on an airplane now and I’m showing withdrawal symptoms.  Not only do I miss visiting different places once in awhile, whether it be for work or play, but lately I have really been missing the Biscoff cookies that Delta Airlines serves.  But the other day as I was grocery shopping, I was going down the spread aisle and noticed Biscoff spread and just knew I had to buy it.  I had no clue what I was going to do with it, but that’s what the trusty internet is for, isn’t it?  So with a little research, I found these Biscoff Oatmeal Cookies, had all of the other ingredients in my kitchen already, so knew I had to try it.  And boy did it ever take me back to the world of airport security, trying to stuff my bag into overhead compartments, seats that hardly recline, seat back trays and turbulence… in a good way!  ;)  These cookies are delicious served with tea or coffee and if you haven’t had Biscoff before… I think I’d describe it as a mix between peanut butter and caramel, mmm oh so sweet and tasty!  Here’s the recipe taken from the Biscoff blog!


  • 1 1/2 cups old fashioned oats
  • 1/2 cup all-purpose flour, plus 2 tablespoons of flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 1/2 cup Biscoff Spread
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.  Set aside.
  3. In the bowl of a stand mixer, add the butter, Biscoff spread, sugar, and brown sugar and beat on medium speed until smooth and creamy.
  4. Add the egg and vanilla extra and beat until smooth. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended.
  5. Chill the dough 30 minutes in the refrigerator.
  6. Form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet.. Bake for 8 to 10 minutes or until cookies are golden and just firm around the edges.
  7.  Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.

Have you had Biscoff anything before? Are you a fan?

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  1. I love biscoff cookies!! I always pick some up when I’m in sf. I didn’t know there was a spread, going to have to try it out !

  2. Probably have had it… but this is the first time hearing about it. It looks delish!! The pictures and your description just makes me want to make some right now! ASAP!

  3. i am obsessed with biscoff spread!!!! have you tried the crunchy kind? omg so good— i actually… unashamedly… ate the whole jar with a spoon (not at the same time).. but i seriously ate it all with a spoon straight from the jar!

  4. Since I am a flight attendant I have eaten so many of these, I would probably be happy if I never saw them again! But I used to love them, so I can understand how everyone else does :)

  5. I really like this recipe! I love Biscoff, I want to make these cookies but in a healthy/less sugary way. My little sister’s a type 1 diabetic. So I want to try and alter the recipe with Splenda.


  6. i have never even heard of it before, but you can bet that i am going to try to find it now…a mix between peanut butter and caramel? you really can’t go wrong there! thanks for the recipe!

  7. omgosh i LOVE biscoff cookies.. they sell them all over SF.. so i use to be able to get my fill whenever i want.. def one of the drawbacks of not living in SF anymore :(!! i do love a good oatmeal cookie tho.. bahahha.. i may have to try out this recipe if i can find biscoff spread!

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