Biscoff Oatmeal Raisin Cookies

Biscoff Oatmeal Raisin Cookies
Katrina Bahl
  • Yield: 24 servings


1cup all-purpose flour
1/2teaspoon baking soda
1/2 teaspoon baking powder
1/2teaspoon salt
1/2cup butter, softened
1/2cup Creamy Biscoff Spread
1/4cup granulated sugar
1/2cup brown sugar, packed
1 egg
1teaspoon vanilla extract
2cups quick oats
1/2cup raisins


  1. Preheat the oven to 350F.
  2. Whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl (using a handheld mixer or stand mixer fitted with a paddle attachment), cream butter, Biscoff Spread, and sugars for 2 minutes until light and fluffy.
  4. Add egg and vanilla and mix until fully incorporated.
  5. Slowly add the dry ingredients to the wet and mix until just combined. Stir in oats and raisins.
  6. Drop by rounded tablespoon onto a silicone or parchment-lined cookie sheet. Bake for 8–10 minutes. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

Recipe from The Biscoff Cookie and Spread Cookbook by Katrina Bahl (The Countryman Press, 2014)