Biscoff Oatmeal Crispies

Have you discovered Biscoff? If not, you’re in for a delicious surprise ……….
……….. even if you’ve tried this yummy epicurean delight, you’re still in for a wonderful surprise, just keep reading ……

While packaged cookies are not on my favorite food list, Biscoff cookies are definitely an exception. I first discovered them on an American Airlines flight . When the attendants served beverages, they also offered small red and white packages of cookies. One bite and I was smitten; crispy, crunchy bursting with cinnamon-clove-ginger flavor – amazing! You can imagine my delight last fall when I discovered them at my local grocery store. I’ve found that I have to discipline myself from purchasing them very often as they disappear quite quickly around here!

Several months ago I discovered that they are now making a spread, almost like peanut butter but with the exact flavor of the yummy Biscoff cookies – no wonder, as reading the ingredient list, I learned that the creamy spread is actually made from crushed Biscoff cookies! I’ve been experimenting with this spread for a few months now and everything I’ve tried it in has been spectacular and received rave reviews. I haven’t posted any of these recipes on The Café because I like my recipes to include ingredients that are readily available to my readers.

Guess what? They are now carrying Biscoff Spread at Super Walmart. You’ll find the red and white labeled jars in the peanut butter section.  You’ll definitely want to pick some up and make a batch of Biscoff Oatmeal Crispies –   these homemade cookies made from Biscoff Spread are amazing; crispy at the edges, chewy in the center, loaded with fabulous flavor that’s …………… well, it’s hard to describe how ridiculously delicious they really are……  but don’t be surprised if they end up on your all-time favorite cookie list too!

P.S. Be sure to check back tomorrow for one more Biscoff recipe, a fabulous Biscoff Caramel Sauce that can be cascading down your ice cream in less that 15 minutes!

Biscoff Oatmeal Crispies

(note from The Café – when I originally published this recipe I made an error when copying and pasting the recipe in – in the original recipe it said ½ stick of butter, it is actually 1½ sticks as stated below, hope this hasn’t caused any problems!)

1½ sticks butter, softened
1 cup old-fashioned oats
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
⅓ cup granulated sugar
½ cup packed dark-brown sugar
1 large egg
½ cup Biscoff Spread, I’ve been finding this in the peanut butter section of larger grocery stores, also available at Super Walmart.

1. Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats, and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture on a parchment-lined baking sheet; let cool.

2. Meanwhile, preheat oven to 350˚F. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg, and beat until combined. Add Biscoff Spread , and beat on medium speed until well combined.

3. Add oat mixture and beat on low speed until combined. Add flour mixture, and beat until combined.

4. Roll dough into 1 1/2″ balls. Place cookies 1″ apart on 2 parchment-lined baking sheets. Bake until golden, 12 to 15 minutes. Try hard to control yourself and let them cool.

Adapted from Martha Stewart Living

29 thoughts on “Biscoff Oatmeal Crispies”

  • Ah oh – you have created a BISCOFF monster in me. Made the cookies – delightfully easy – and they are DELICIOUS! I had never heard of Biscoff before but now, it’s become my new best friend in the kitchen. So glad I found you. Thank you!

  • Well, I guess it’s kind of lucky for me I came to check this out a little late so that you could correct the butter before I found it. Because I def plan to try these! I’ve not yet tried the spread but I have seen it at Walmart and keep hemming and hawing about buying it. Now I know I will get some….and try not to eat the whole jar with a spoon! ha! These look great Chris!

  • Hi Glenda1 The Trader Jo’s Cookie Spread is pretty much identical to the Biscoff and it’s less expensive!

  • I’ve seen this recipe once too, but haven’t had the time to try yet. This time, I will make time for it. Biscoff it is! Love the flavor! Thanks!

  • Someone else posted something about this, this morning and I’ve never this before. I can’t wait to find it. Sounds incredibly delicious! Plus your recipe looks deadly!

  • So scrumptious! these cookies look just too good – I wouldn’t be able to control myself!!
    mary x

  • Can’t wait to try this recipe! The ingredients list has only 1/2 of a stick of butter included. Step 1 says to use that 1/2 stick to toast the oats, then the 2nd step says to mix in the remaining butter with sugars without a specified amount. How much butter will we need? Thanks!

  • There were nuts in Martha’s recipe that I adapted from but I do not add nuts. You could, but these cookies are so delicious, you really don’t need them. Thanks for noticing this – I did fix the recipe!

  • Chris, we do think alike! I’ve just made a biscoff cookie this morning to share later this week. Your cookie sounds more like the real thing and like you said, they are so crunchy and flavorful. I also like the combination of biscoff and oatmeal for a healthier treat. Can’t wait to these pretty cookies. Thanks…

  • Oh my goodness, Sophie – thanks for the speculass education!!! So fun and interesting to get the real scoop about these amazing cookies and spread!

  • If any Canadians are reading, does anyone have any idea where we can find Biscoff here? I have been looking everywhere and just can’t seem to find it.

    Your recipe looks wonderful. I have come across so many recipes lately that use Biscoff and can’t wait to find some. Will add your recipe to my other ones that use it.

    Love your blog.

  • Hi Ginny! No Biscoff doesn’t make these kind of cookies, only the ones you saw on your research. These have the Biscoff flavor because of the yummy Biscoff spread that is in them. I actually adapted them from a Martha Stewart recipe that called for nut butter. Sorry if this wasn’t clear. 🙂

  • In french, these cookies are called speculoos and I like these too!!!! This spread is not available in lots of places around here but I can manage to find some!!! I’ll definitly give a try to your cookies because last weekend I made my own speculoos (biscoff) spread!

  • This is a Belgian invention from the Lotus bakeries! It is called Biscoff for the American market & is called speculaas spread ( aka pasta )in Dutch.

    It is made from the speculaas cookies in Belgium. It is rich & so tasty too.
    It recreates the taste of dipping the speculaas cookies in your morning coffee. That’s what each belgian does a lot in morning, during breakfast time. Then we lay them on a buttered piece of brea & top it off whith another slice of bread. That’s how it is created! So you know! Your cookiesd look amazing!

  • I have familiarized myself with biscoff biscuits in Singapore and they are delicious! And your cookies with Biscoff spread must be great! I have to search for the spread here 🙂

  • After doing a web search, I find small oval cookies to have with coffee on the Biscoff site, and Lotus Biscoffs at Wal-Mart, but nothing like these that you describe, the big oatmeal kind of cookies.

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