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Chocolate Oatmeal Biscoff Cookies

These chewy Chocolate Oatmeal Biscoff Cookies have the perfect amount of spice and are so easy to make! Cookie butter and brown sugar give these cookies an irresistible caramel flavor.

Chocolate Oatmeal Biscoff Cookies on parchment paper

I’ve made a conscious effort to cut down on my cookbook collection, but sometimes there are new cookbooks that I just can’t resist adding to my collection. The most recent example of one of those books is Dorie’s Cookies. As much as I love baking cookies, it was just too good to resist!

Some time ago, I had the pleasure of meeting Dorie Greenspan, and we had a nice conversation about (what else?) cookies. I have a couple of her other cookbooks, too, but I have been especially excited about this cookies book. On my first perusal of the book, the recipe for Chocolate Oatmeal Biscoff Cookies jumped out at me as a must-bake.

And I must say that I couldn’t be more pleased with my first pick from the book. These cookies are fantastic! They combine chocolate with a bit of cookie butter for a wonderful spiced twist on oatmeal cookies. The spice isn’t too bold, but rather it’s just enough to let you know that these are something special.

overhead view of Chocolate Oatmeal Biscoff Cookies on parchment paper

Biscoff cookie butter is a kind of spread made from speculoos cookies, which are sometimes called “biscoff” cookies in the United States and the United Kingdom. Cookie crumbs are combined with sugar, flour, and a fat such as butter or condensed milk until you have a spread that can be used on toast or in sandwiches. You use it the same way you would use peanut butter.

Lotus Biscoff Cookie Butter is the most well-known brand in the US. It is creamy and has a deep brown sugar, caramel, and spices flavor. While the recipe title names Biscoff specifically, you can substitute any brand of cookie butter. There are a few other brands available, like Trader Joe’s and Roland. Look for cookie butter in your grocery store near the other spreads.


Dorie also suggests in her recipe for these Chocolate Oatmeal Biscoff Cookies that you can substitute peanut butter or chocolate-hazelnut spread for the cookie butter. I’ve not tried either substitution, but I love having a couple of simple ways to tweak the recipe for a little different result.

I didn’t change anything about this recipe other than their size (see the note in the recipe) because I can’t imagine anything I could do to make it better. And now I’m anxious to try more of the 300+ cookie recipes in this wonderful cookbook. If you love baking cookies, too, Dorie’s Cookies is a perfect addition to your collection.

Chocolate Oatmeal Biscoff Cookie with a bite missing

How to Store

Let your cookies come to room temperature, then store them in an airtight container on the counter for up to 4 days. If you want to extend their shelf life you can store them in an airtight container in the fridge for up to 7 days.

Can I Freeze These Cookies?

You sure can! Here’s how:

  • Unbaked cookie dough: Freeze the cookie dough balls on a baking sheet lined with parchment paper. Once the dough has frozen solid, transfer to an airtight, freezer-safe container and store for up to 3 months. When you are ready to bake the cookies just proceed with the directions outlined below and add about 2 minutes to the baking time. (Learn more: How to Freeze Cookie Dough)
  • Baked cookies: Let your cookies cool completely, then wrap each cookie in plastic wrap and store them in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or on the counter for a few hours when you’re ready to eat them.

Chocolate Oatmeal Biscoff Cookies

Yield about 36 cookies
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Plenty of chocolate and a hint of spice make these Chocolate Oatmeal Biscoff Cookies irresistible!

Plenty of chocolate and a hint of spice make these Chocolate Oatmeal Biscoff Cookies irresistible! - Bake or Break


  • 1 & 1/2 cups (149g) old-fashioned rolled oats
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (140g) cookie butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) firmly packed light brown sugar
  • 1 large egg
  • 1/2 cup (85g) chopped semisweet or bittersweet chocolate*


  1. Whisk together the oats, flour, cocoa powder, baking soda, and salt. Set aside.
  2. Using an electric mixer on medium speed, beat the butter, cookie butter, sugar, and brown sugar until thoroughly combined and smooth. Add the egg, and mix for about 1 minute.
  3. Turn off the mixer and add the oats mixture. Mix on low speed until there are a few streaks of the oats mixture still visible in the dough. Mix in the chocolate.
  4. Cover the dough tightly, and refrigerate for at least 2 hours.
  5. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  6. Wrap the base of a flat-bottomed jar in plastic wrap. You'll use this to flatten the cookies before baking.
  7. Use a tablespoon cookie scoop to scoop the dough.** Roll each portion into a ball, and place them on the prepared pans. Leave about 2 inches between the cookies. Flatten each cookie with the wrapped jar.
  8. Bake 10 to 12 minutes, or until the cookies are firm around the edges with the centers still soft. Cool on the pans for 3 or 4 minutes. Then transfer the cookies to wire racks to cool and firm.


*Chocolate chips will work, too, although the chopped chocolate is definitely my preference for these cookies.

**The original recipe references using a "small cookie scoop" (but not the specific size) or portioning by rounded teaspoonfuls. If you make them that size, expect about 50 cookies from the recipe.

Recipe slightly adapted from Dorie’s Cookies.

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    11 Comments on “Chocolate Oatmeal Biscoff Cookies”

  1. Hello Jennifer…

    I like all your recipes.

    Can you tell me what is cookie butter

    Thank you

    • Cookie butter is a spread made from crushed speculoos cookies, which are most notably known as Biscoff cookies. There are several brands available, including Biscoff, Roland, and Trader Joe’s. Look for it with the peanut butter and Nutella.

  2. Could “Creamy Peanut Butter” be used instead of Cookie Butter?

  3. These looks incredible and absolutely delicious! Gonna make it soon 🙂 Thanks for the recipe.

  4. My local Aldi just started stocking cookie butter….another source for some of you! I am trying this recipe soon! Thanks, Jennifer!

  5. Did I miss reading what the spice was in the recipe? I don’t see it. 

  6. These cookies are great! I just made them, but with a few changes to the ingredient list: I used whole grain flour instead of all purpose, and reduced the butter to ¼ cup and only used ⅓ cup (packed) brown sugar (no white sugar at all). I thought it was plenty sweet already like that and the dough wasn’t dry or anything. Next time I think I could go down to 1/4 cup of sugar. Thanks for the awesome recipe!

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