I’m excited to share my Biscoff Oatmeal Cookies recipe that mixes spiced cookie butter, hearty oats and shards of buttery toffee into an unexpected crunch you’ll want to try.

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I can never resist a cookie that promises crispy edges and chewy centers, and these Biscoff Oatmeal Toffee Crunch Cookies do just that. Spiced Biscoff cookie butter and old fashioned rolled oats are the heart of it, giving a toasted, slightly spicy backbone while the toffee crunch idea keeps you reaching for another.

It sits somewhere between Oatmeal Cookie Flavors and Toffee Butter Cookies I swear I saw on a pin, and it made me curious enough to bake anyway. I screwed up the first tray and still they vanished, so yeah, be warned they disappear fast.

Ingredients

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All purpose flour: gives structure and carbohydrates low fibre makes cookies soft and cakey
Rolled oats: add chew whole grain fibre a bit of protein feels more wholesome
Biscoff cookie butter: ultra sweet spiced biscoff flavour mostly sugar and fat super addictive
Unsalted butter: rich fat makes cookies tender and brown nicely adds buttery flavour
Brown sugar: moist sweetness caramel notes more flavour than white sugar helps chewiness
Egg: binds ingredients adds protein and moisture helps cookies set and brown
Toffee bits: crunchy sweet shards lots of sugar give buttery brittle pops in bites

Ingredient Quantities

1 1/4 cups (150 g) all-purpose flour

1 tsp baking soda

1/2 tsp fine sea salt

1 tsp ground cinnamon

1/2 cup (1 stick / 113 g) unsalted butter, softened

1/2 cup (about 120 g) Biscoff cookie butter

1/2 cup granulated sugar

3/4 cup packed light brown sugar

1 large egg

1 tsp vanilla extract

1 1/2 cups (about 135 g) old-fashioned rolled oats

1 cup toffee bits (Heath or Skor)

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.

2. In a medium bowl whisk together 1 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt and 1 teaspoon ground cinnamon.

3. In a large bowl cream 1/2 cup softened unsalted butter and 1/2 cup Biscoff cookie butter with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl down as needed.

4. Add 1 large egg and 1 teaspoon vanilla extract and mix until just combined, dont overmix.

5. Stir in 1 1/2 cups old fashioned rolled oats, then fold in the dry flour mixture until you just dont see streaks of flour. Fold in 1 cup toffee bits, saving a handful to press on top of the cookies if you like.

6. Chill the dough 30 minutes if you want thicker, less spread cookies; you can skip chilling for thinner cookies with crispier edges.

7. Scoop heaping tablespoon sized portions of dough onto the prepared sheets, leaving about 2 inches between cookies. Press a few reserved toffee bits onto the tops and gently flatten each mound slightly with your fingers.

8. Bake on the middle rack for 10 to 12 minutes until edges are golden and centers still look a little soft. For chewier centers bake toward 10 minutes, for crispier bake toward 1
2. Rotate the pans halfway through if your oven bakes unevenly.

9. Let cookies cool on the baking sheet for 5 minutes so they set, then transfer to a wire rack to cool completely.

10. Store cooled cookies in an airtight container at room temperature up to 3 days; add a slice of bread to keep them soft. Dough freezes well too, freeze scooped dough for up to 3 months and bake straight from frozen adding a minute or two to the bake time.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two baking sheets plus parchment paper or silicone baking mats
3. Medium bowl and large mixing bowl
4. Electric hand mixer or stand mixer — or a sturdy wooden spoon if you want to do it by hand
5. Measuring cups and spoons (or a kitchen scale for accuracy)
6. Whisk and a rubber spatula to scrape and fold
7. Cookie scoop (heaping tablespoon) or a tablespoon plus a small spoon to press toffee bits
8. Wire cooling rack

FAQ

Can I swap the Biscoff cookie butter for peanut butter or Nutella? Yes, you can swap 1:1. Peanut butter will give a nuttier, drier feel, Nutella makes them chocolatey and a bit softer, so expect slightly different spread and flavor, but they'll still be tasty.

Will quick oats work instead of old fashioned rolled oats? Quick oats will work, but the cookies will be less chewy and more cake like. Use the same amount, just don't overmix the dough.

How do I keep the toffee bits from melting or getting soggy? Use toffee bits (not chopped candy bars), fold them in at the very end, and chill the dough 15 to 30 minutes before baking so the cookies spread less. Also store finished cookies in an airtight container, if there's humidity the toffee can soften.

Can I make the dough ahead or freeze it? Yes, you can refrigerate shaped dough balls up to 48 hours, or freeze them up to 3 months. Bake from frozen, add 1 to 3 minutes to the bake time, depending on size.

Why do my cookies spread too much or stay too thick? Too-warm butter, over-measuring sugar, or a hot baking sheet makes them spread. If they're too thick you probably under-measured flour or the dough was too cold and didn't spread. Chill briefly to reduce spread, and always measure flour by spooning and leveling.

How do I get chewy centers and crisp edges? Use plenty of brown sugar, don't overbake, and pull cookies when edges are golden but centers still look soft. Let them cool on the sheet for a few minutes to finish setting, that helps the centers stay chewy while edges crisp up.

Biscoff Oatmeal Toffee Crunch Cookies Recipe Substitutions and Variations

Biscoff cookie butter → smooth peanut butter or almond butter, 1:1. It changes the spicey cookie flavor to a nutty one, but still gives creaminess and chew. If you want something sweeter, use Nutella instead, same amount.
Unsalted butter → salted butter, 1:1 but cut the added salt to 1/4 tsp. For a dairy free option use solid coconut oil or a vegan stick butter, 1:1; cookies might spread a bit more and taste faintly coconutty.
Old-fashioned rolled oats → quick oats, 1:1. Texture will be less chewy and more tender, but the recipe still works. For gluten free cookies use certified gluten free oats.
Toffee bits → chopped Heath or Skor bars (use about 1 cup), or 3/4–1 cup chocolate chips plus 1/2 cup chopped toasted pecans for a different kind of crunch and flavor.

Pro Tips

– Keep the butter and cookie butter just soft, not slippery. If they get too melty the dough will spread flat, so if your kitchen is warm chill the mixed dough or the scooped trays for 10 minutes before baking.

– Toast the oats in a dry skillet for 3 to 4 minutes until they smell nutty. It adds real depth of flavor and helps stop the cookies from getting gummy as they cool.

– Don’t bury all the toffee inside. Chop half the bits and fold them in, then press whole pieces onto the tops right as the cookies come out of the oven so they stick but don’t burn. Saves you from molten sugar surprises.

– Use an oven thermometer and pull the cookies when the edges are set but the centers still look a little soft. They keep baking on the sheet and will be chewier that way. To store, layer with parchment or tuck a slice of bread in the container to help keep them soft.

Biscoff Oatmeal Toffee Crunch Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m excited to share my Biscoff Oatmeal Cookies recipe that mixes spiced cookie butter, hearty oats and shards of buttery toffee into an unexpected crunch you'll want to try.

Servings

servings

Calories

187

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Two baking sheets plus parchment paper or silicone baking mats
3. Medium bowl and large mixing bowl
4. Electric hand mixer or stand mixer — or a sturdy wooden spoon if you want to do it by hand
5. Measuring cups and spoons (or a kitchen scale for accuracy)
6. Whisk and a rubber spatula to scrape and fold
7. Cookie scoop (heaping tablespoon) or a tablespoon plus a small spoon to press toffee bits
8. Wire cooling rack

Ingredients

1 1/4 cups (150 g) all-purpose flour
1 tsp baking soda
1/2 tsp fine sea salt
1 tsp ground cinnamon
1/2 cup (1 stick / 113 g) unsalted butter, softened
1/2 cup (about 120 g) Biscoff cookie butter
1/2 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups (about 135 g) old-fashioned rolled oats
1 cup toffee bits (Heath or Skor)

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.
In a medium bowl whisk together 1 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt and 1 teaspoon ground cinnamon.
In a large bowl cream 1/2 cup softened unsalted butter and 1/2 cup Biscoff cookie butter with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl down as needed.
Add 1 large egg and 1 teaspoon vanilla extract and mix until just combined, dont overmix.
Stir in 1 1/2 cups old fashioned rolled oats, then fold in the dry flour mixture until you just dont see streaks of flour. Fold in 1 cup toffee bits, saving a handful to press on top of the cookies if you like.
Chill the dough 30 minutes if you want thicker, less spread cookies; you can skip chilling for thinner cookies with crispier edges.
Scoop heaping tablespoon sized portions of dough onto the prepared sheets, leaving about 2 inches between cookies. Press a few reserved toffee bits onto the tops and gently flatten each mound slightly with your fingers.
Bake on the middle rack for 10 to 12 minutes until edges are golden and centers still look a little soft. For chewier centers bake toward 10 minutes, for crispier bake toward 1
Rotate the pans halfway through if your oven bakes unevenly.
Let cookies cool on the baking sheet for 5 minutes so they set, then transfer to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature up to 3 days; add a slice of bread to keep them soft. Dough freezes well too, freeze scooped dough for up to 3 months and bake straight from frozen adding a minute or two to the bake time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.