Filed Under: Chocolate | Cookies | Dessert

Biscoff Browned Butter Oatmeal Chocolate Chip Cookies

Recipe By Tessa Arias
December 9th, 2013

Biscoff Browned Butter Oatmeal Chocolate Chip Cookies are full of sweet yet nutty butterscotch flavors with a scrumptious chewy texture.

Yield: 18 large cookies

Prep Time: 15 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: The browned butter lends a nutty taste while the Biscoff creates that warm, almost gingerbread taste. Combined with the brown sugar and mixture of semisweet and milk chocolate chips, these cookies are bursting with flavor!
Texture: Chewy yet slightly crumbly and crunchy at the edges with gooey chocolate chips throughout.
Ease: Very quick and easy.
Appearance: A little rustic and rough around the edges but who could resist a bite?
Pros: Fun twist on chocolate chip cookies.
Cons: None.
Would I make this again? Yes! Will use peanut butter the next time I’m craving it.

Biscoff Browned Butter Oatmeal Chocolate Chip Cookies

Do you follow me on YouTube? I just recently posted my channel trailer which gives a quick overview about me and my videos, feel free to watch it if you’d like to learn more! If you’ve followed Handle the Heat for a while, you know I’m a bit of a cookie expert. Between my cookbook, Cookies & Cream, to my Ultimate Guide to Chocolate Chip Cookies, and most recently, my recipe for the Ultimate Chocolate Chip Cookies, it’s a miracle I’m not completely sick and tired of cookies. That will probably never happen. I just love cookies too much!

This particular recipe was created in my kitchen after suffering a touch of cookie boredom. I wanted something different, but still delicious and easy. Out came Biscoff Browned Butter Oatmeal Chocolate Chip Cookies. It’s a bit of a mouthful to say but they’re pretty straightforward to bake and taste heavenly. You’re going to love these!

How to make
Biscoff Browned Butter Oatmeal Chocolate Chip Cookies

Yield: 18 large cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Biscoff Browned Butter Oatmeal Chocolate Chip Cookies are full of sweet yet nutty butterscotch flavors with a scrumptious chewy texture.


  • 10 tablespoons unsalted butter, cubed
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup old fashioned rolled oats
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup Biscoff spread (also called Cookie Butter)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips


  1. In a medium saucepan over medium heat, melt the butter. Continue to cook the butter, swirling the pan occasionally, until it foams and froth. The butter will begin to sputter and crackle. Allow the butter to become fragrant with brown bits beginning to form on the bottom of the pan. Once the bits are amber brown, remove the pan from heat and pour the butter into a small heatproof bowl. Be careful not to let the butter burn. Allow to cool until just warm, about 20 minutes.
  2. Preheat the oven to 350°F. Line large baking sheets with nonstick baking mats or parchment paper.
  3. In a small bowl, combine the flour, baking powder, baking soda, salt, and oats.
  4. In the bowl of an electric mixer, beat the brown sugar, granulated sugar, and cooled butter into very well combined, about 3 minutes. Beat in the Biscoff. Add in the egg and vanilla and beat until combined. On low speed gradually add the flour mixture and beat until just combined. Beat in the chocolate chips.
  5. Drop 3-tablespoon sized balls of dough onto the prepared baking sheets. Bake for 10 to 12 minutes, or until golden brown at the edges. Let cool on a wire rack.

Recipe Notes

Adapted from Cooking Classy
Course: Dessert
Cuisine: American

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Tracy — December 9, 2013 at 4:21 am

    Hi Tessa,
    what could we use here in Australia. As we don’t have cookie butter.
    Love all your! stuff keep up the great work. We are all so proud of you over here.


    • #
      Tessa — December 9, 2013 at 7:51 am

      Thanks Tracy! You can use peanut butter!

  2. #
    Jessica @ A Kitchen Addiction — December 9, 2013 at 12:22 pm

    All of my favorite flavors in one cookie! Love it!

  3. #
    Judy — December 9, 2013 at 7:35 pm

    They’re a little sweet for my taste. I added peanut butter to the second batch, and they’re a little tiny bit dry, not surprisingly cause I didn’t change the recipe in any other way. But they’re good too. Just a little too sweet for me.
    But I’m sure my daughter and her friends will love them, and be appreciative for a Finals Care Package from home!

  4. #
    Gaby — December 9, 2013 at 8:57 pm

    I bet these are hard to resist, all of my favorite things!

  5. #
    Monique @ Ambitious Kitchen — December 31, 2013 at 11:06 am

    YES. These look fantastic!

  6. #
    Dina — January 1, 2014 at 12:13 pm

    they look yummy!

  7. #
    Jackie — March 19, 2014 at 8:32 pm

    Hi Tessa

    Peanut butter, will you use it in place of the cookie butter or with the cookie butter and how much would you use.

  8. #
    Manny — July 7, 2015 at 4:52 pm

    Hi Tessa,

    While the flavor of these cookies were great, i encountered two issues. First, my dough didn’t come together well. It was very crumbly and didn’t scoop well. I had to hand-form and press all the dough balls in order for them to stay together….almost like i didnt have enough liquid? Not sure…i followed the recipe to a T

    Next, once cooked they were very crumbly and crunchy…I was thinking this could have been from over cooking, or if they lacked liquid they just dried out. Any suggestions?? I loved the flavor but wasn’t a fan of the texture, which is likely my own mistake! I’ve made many of your recipes and they always come out perfect, but this one had me perplexed. I may need to try again, but I look forward to hearing from you!

  9. #
    Vel — January 10, 2016 at 7:21 am

    Hi tessa i love your recipes ..i just want to ask if what can u substitute on the all purpose flour??thanks and more power…??

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