Biscoff Oatmeal Crunch Cookies
One of the most asked questions I get is, “What the heck do you do with speculoos cookie butter?”
Well, friends. Ask not what you can do for the cookie butter. Ask what the cookie butter can do for you.
Also, fun fact: I don’t really love Trader Joe’s cookie butter. My preferred brand is Biscoff. It’s less flour-y tasting, if you ask me. More of that speculoos cookie flavor.
Aaaaand, cue the “but what is a speculoos cookie?” questions. If you’ve ever flown Delta, you’ve probably eaten a Biscoff cookie, so you know what I’m talking about. If not, imagine a cookie graham cracker hybrid with a bit more spice. Or a mellowed out crunchy gingerbread cookie. They’re like that.
Buy a pack here. You’ll need them for this monster cookie recipe.
So, now that we know what speculoos cookies are, let’s talk about what cookie butter is. I know a few of you have never heard of it or tried it. It’s commonly known as Biscoff. And even more than that, it’s just known as “heaven.” Because holy cow you guys.
Think peanut butter that’s been made with finely ground cookies intead of finely ground nuts. Yes. Now you want some, don’t you?
Buy a jar here. You’ll need it for these monster cookies!
I’ve found that most Wal-Mart stores also carry this stuff near the peanut butter and it’s cheaper than what you’ll find on Amazon. Or, if you’d like to try Trader Joe’s version, just look for the jar of Cookie Butter.
I took my favorite monster cookie recipe and doctored it up with Biscoff cookies and spread for an irresistible cookie. These are a definite favorite in my house and I’ve made tens of dozens of them over the past couple of months. I hope you’ll try them too!
My husband still loves the plain ol’ monster cookies, but I sneak these in the cookie jar as often as possible. Because Biscoff for President! That’s who I’m voting for anyway.
Biscoff Oatmeal Crunch Cookies
- 1/2 cup butter, softened
- 1/2 cup creamy Biscoff spread
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups flour
- 1/2 cup instant oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Biscoff crumbs (from finely crushed cookies)
- 1/2 cup Biscoff chunks (from roughly broken cookies)
- 1/2 cup m&m candies
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, beat together the butter, Biscoff spread, and brown sugar until light and fluffy.
- Beat in the egg and vanilla.
- In a small bowl, stir together the flour, oats, baking soda, and salt. Slowly add to the creamed mixture on low speed.
- With the mixer on low, stir in the ground Biscoff crumbs, the Biscoff cookie chunks, and the m&m candies.
- Using a medium cookie scoop, drop balls of dough 1-2 inches apart on prepared baking sheet. Bake for 8 minutes exactly.
Affiliate Links: This blog contains affiliate links.
|Amount Per Serving||As Served|
|Calories 143kcal Calories from fat 65|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 4g||20%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Not a fan of speculoos cookies? I bet you love Oreo cookies! Try my Oreo cookie spread!