These Biscoff white chocolate oatmeal cookies are soft and chewy with cozy brown sugar, creamy cookie butter, and plenty of sweet white chocolate in every bite. Made with melted butter and quick oats, this easy cookie recipe comes together fast—no mixer or dough chilling required. If you’re a Biscoff lover, you’ll want to keep this recipe (and a jar of cookie butter!) on hand whenever the craving hits.
I originally published this recipe in 2013 and have since updated it with new photos and additional success tips.
If you’re a fan of cookie butter spread, these Biscoff white chocolate oatmeal cookies deserve a spot on your baking list. Biscoff adds its signature caramelized, warmly spiced flavor, while quick oats give the cookies their hearty chew. White chocolate chips add creamy sweetness that pairs especially well with all those cozy flavors.
Even better? There’s no mixer and no cookie dough chilling required, so you can have a batch of homemade cookies ready in about 30 minutes.
Why You’ll Love These Biscoff Oatmeal Cookies
- Soft, thick, and extra chewy
- Satisfying cookie butter flavor in every bite
- Sweet white chocolate perfectly complements the caramelized Biscoff
- No mixer needed
- No dough chilling required
- Ready in about 30 minutes
Key Ingredients & Why They Work
- Flour: All-purpose flour creates the structure of these cookies.
- Butter: Instead of creaming softened butter, you’ll use melted butter. This creates an extra chewy texture and makes the recipe wonderfully simple—just whisk everything together like we do when making these chewy chocolate chip cookies.
- Brown Sugar: Brown sugar pairs perfectly with Biscoff’s caramel flavor while keeping the cookies exceptionally soft and moist.
- Cookie Butter Spread: Creamy Biscoff spread gives these cookies their signature flavor. It adds sweetness, moisture, and rich caramelized spice notes that make these cookies stand out from classic oatmeal cookies.
- Quick Oats: Because they’re rolled thinner than old-fashioned oats, quick oats blend more seamlessly into the dough and help create the thick, chewy texture we’re after. If you only have old-fashioned whole rolled oats, pulse them a few times in a food processor to break them down first. We use this trick whenever we make iced oatmeal cookies.
- White Chocolate: You can use white morsels or chopped real white chocolate. Both have a creamy sweetness that balances the spiced cookie butter flavor wonderfully!
- Flaky Sea Salt: The perfect complement to the sweetness of these cookies. If you need a recommendation, I use and love Maldon sea salt flakes.
You’ll also need some baking staples: baking powder, baking soda, an egg, vanilla, and salt.
This Is a No-Chill Cookie Dough
You’ll especially love this recipe because the process is quick & simple with no dough chilling. The dough will be very thick and a little sticky:
Tip: Use a cookie scoop. Oatmeal cookie dough is thick, sticky, and textured, so a cookie scoop makes portioning much easier and helps ensure the cookies bake evenly. I recommend a medium cookie scoop, which holds about 1.5 Tablespoons (35–40g) of dough. The cookies spread nicely, so bake only 8 or 9 per baking sheet.
If desired, sprinkle each with flaky sea salt to balance all the sweetness.
Bake just until the edges are set. The centers should still look soft when you remove the cookies from the oven; they’ll continue to set as they cool.
While they’re still warm, I like to press a few extra white chocolate chips/chunks into the tops for a bakery-style finish. And feel free to add another sprinkle of flaky sea salt!
If you’re a Biscoff cookie butter lover, make sure you check out my other recipes using Biscoff spread. It’s amazing in these chocolate chip cookie granola bars, Biscoff chocolate chip cookies, and Biscoff white chocolate blondies… or, of course, simply by the spoonful. 😉
Biscoff Oatmeal Cookies Tools
Print
Description
Soft, thick, and chewy Biscoff oatmeal cookies made with creamy cookie butter, brown sugar, quick oats, and plenty of white chocolate chips. No mixer or dough chilling required!
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the melted butter and brown sugar until no brown sugar lumps remain. Whisk in the egg, then the Biscoff and vanilla until combined. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or silicone spatula. The dough will be very soft and slick. Fold in the oats and 1 cup of the white chocolate chips, reserving the remaining 1/4 cup for later. The cookie dough will be thick and heavy.
- Scoop and roll the dough into balls, about 1.5 Tablespoons (35–40g) of dough each, and arrange on the prepared baking sheets. I suggest using a medium cookie scoop to make it easier. If desired, sprinkle each dough ball lightly with flaky sea salt.
- Bake the cookies for 11–13 minutes or until the edges are set. The centers will look very soft, but the cookies will continue to set as they cool.
- Remove cookies from the oven. Cool the cookies on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. While the cookies are still warm, press a few extra white chocolate chips into the tops for looks, if desired. You can also add another light sprinkle of sea salt.
- Store tightly covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature, then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls (without the flaky sea salt topping) freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowls | Whisk | Silicone Spatula or Wooden Spoon | Cookie Scoop | Flaky Sea Salt | Cooling Rack
- Oats: Do not use old-fashioned whole rolled oats in this cookie recipe. You need quick oats, which are more finely ground (and smaller) whole oats. If you only have whole oats, pulse the whole oats in a food processor or blender 4–5 times to make finer cut oats, like quick oats.
- Biscoff Spread: You can use either creamy or crunchy cookie butter spread in this recipe.
- Can I Use Sunflower Seed Butter Instead? You can substitute the Biscoff spread with the same amount of creamy, no-stir sunflower seed butter. The cookies will have a different flavor, but the white chocolate pairs nicely with sunflower seed butter.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
