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1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract, and beat until smooth. Mix in the Biscoff spread until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the toffee bits and white chocolate chips.
7. Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Enjoy these crunchy, chewy Biscoff oatmeal toffee cookies with a glass of milk or your favorite warm drink!
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