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If you’re a fan of Lotus Biscoff cookies, these Biscoff oatmeal cookie sandwiches are the perfect treat for you. The chewy texture of oatmeal cookies pairs beautifully with the rich, creamy Biscoff frosting and the smoothness of the white chocolate ganache. They’re easy to make, full of Biscoff flavor, and sure to become one of your favorite things to bake. Plus, these cookies store well in an airtight container, making them great for holiday season gift-giving or just as a special indulgence.

a plate of biscoff oatmeal cookie sandwiches all lined up

The Chemistry of Oatmeal Cookies

Oatmeal cookies get their chewy texture from the combination of old-fashioned oats and butter, which helps create a moist and soft crumb. Quick oats can be used if you prefer a finer texture, but old-fashioned oats are ideal for the perfect oatmeal cookie bite. The addition of Biscoff spread not only adds the signature spiced flavor of speculoos cookies, but it also enhances the cookie’s richness, creating an irresistible sandwich cookie when paired with the frosting.

a plate of biscoff oatmeal cookie sandwiches in a circle

What is in Biscoff oatmeal cookies?

Oats

Provides some fiber. Absorbs liquid in the dough or batter, making a chewy texture. It adds a slight nutty flavor and a layer of nutritional value, making baked treats slightly more wholesome.

All-purpose Flour

Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.

Baking Soda

Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand. All of my favorite salts are from Redmond and I have a discount code for you to get 15% off.

Unsalted Butter

It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.

Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.

Brown Sugar

Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.

Eggs

Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.

Vanilla Extract

When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.

Unsalted butter

Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.

Powdered Sugar

Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.

White Chocolate Chips

Made of milk, sugar and cocoa butter. No actual cocoa solids are used in white chocolate. White chocolate is sweeter than milk or dark chocolate.

Heavy Cream

Adds richness and a smooth consistency to the frosting.

Biscoff Spread

Adds spiced, sweet flavor to the cookies and frosting.

a close up of a several biscoff oatmeal cookie sandwiches on a plate with a jar of biscoff spread in the background

How do you make Biscoff oatmeal sandwiches?

Cookies

  1. Mix the wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup of softened unsalted butter. Mix on low speed until softened. Add 1 cup of Biscoff spread and 2 cups of brown sugar. Turn the mixer to medium-high speed and beat until fluffy, about 2 minutes.
  2. Add the eggs and vanilla. Crack 2 large eggs into the mixer, followed by 2 teaspoons of vanilla extract. Mix on low speed until fully incorporated.
  3. Combine the dry ingredients. In a large bowl, whisk together 3 3/4 cups of old-fashioned oats, 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. Slowly add the dry ingredients to the wet mixture in the mixer, stirring on low speed until a dough forms.
  4. Chill the dough. Wrap the dough in plastic wrap and refrigerate for 1-3 hours. Chilling the dough helps the flavors meld and makes the cookies thicker when baked.
  5. Bake the cookies. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Using a cookie scoop, scoop the dough onto the cookie sheet in 2-inch balls, placing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Frosting

  1. Make the white chocolate ganache frosting. In a medium bowl, melt 6 ounces of white chocolate with 2 teaspoons of heavy cream in the microwave in 30-second increments, stirring between each. In a separate bowl, combine 1 cup of softened unsalted butter and 3 cups of powdered sugar. Mix until smooth. Add the melted white chocolate ganache to the butter mixture and beat on high speed for 2 minutes until fluffy.
  2. Make the Biscoff frosting. In a medium-sized bowl, use a hand mixer to combine 1 cup of Biscoff spread, 2 tablespoons of unsalted butter, and 1/4 cup of powdered sugar until smooth.
  3. Swirl the frostings. Gently fold the Biscoff frosting into the white chocolate ganache using a large spoon. Do not overmix- you want a visible swirl.
  4. Assemble the sandwiches. Take one cooled cookie and spread a generous amount of swirled frosting on the bottom. Press a second cookie on top to create a sandwich. Repeat with the remaining cookies.
a serving plate with biscoff oatmeal cookie sandwiches

How to Store Biscoff Oatmeal Sandwiches

These cookies can be stored in an airtight container at room temperature for up to 4 days. You can also refrigerate them for up to a week or freeze the cookies (unfrosted) for up to 3 months.

How to Bake Ahead of Time

You can make the dough ahead of time and freeze it in cookie dough balls for up to 3 months. When ready to bake, thaw the dough and bake as directed.

Serving Suggestions

Serve these Biscoff oatmeal sandwiches with a glass of milk or hot chocolate as a dessert or snack. They also make a great holiday season gift, packed in a pretty box or tin.

Recommended Products

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Why make Biscoff oatmeal sandwiches?

These Biscoff oatmeal sandwich cookies are perfect for holiday baking, potlucks, or when you want to impress your friends and family with a unique twist on the classic oatmeal cookie. They’re great for sharing at parties or giving as gifts during the holiday season.

a close up of two biscoff oatmeal cookie sandwiches with some other cookies in the background

FAQs

Yes, you can use quick oats, but the texture of your cookies may be slightly different. Old-fashioned oats provide a heartier texture, while quick oats make the cookies softer and more uniform. For the best oatmeal cookies, I recommend using old-fashioned oats.

Absolutely! These Biscoff oatmeal sandwich cookies can be made ahead of time and stored in an airtight container for up to 5 days. You can also make the dough ahead and freeze it in cookie dough balls for up to 3 months.

Yes, you can use peanut butter instead of Biscoff spread, but the flavor will change. The cookies will still be delicious, but they’ll have a classic peanut butter cookie taste rather than the unique spiced flavor of Biscoff cookie butter.

To create a beautiful swirl effect in the frosting, lightly fold the Biscoff frosting and white chocolate ganache frosting together without thoroughly mixing them. This will create a swirled frosting that looks and tastes fantastic.

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biscoff oatmeal cookie sandwiches

Biscoff Oatmeal Sandwiches

5 from 1 vote
Author: Madison Reid
Prep Time: 15 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Servings: 20 sandwiches
Print Recipe Pin Recipe
Chewy Biscoff oatmeal cookies sandwiched together with a decadent Biscoff white chocolate ganache frosting. The combination of Biscoff spread and chewy oatmeal cookies creates a perfect harmony of flavor and texture.

Ingredients 

Cookies

  • 3 3/4 cups oats
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup unsalted butter
  • 1 cup Biscoff Spread
  • 2 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract

White Chocolate Frosting

  • 1 cup unsalted butter
  • 3 cups powdered sugar
  • 6 ounces white chocolate
  • 2 tbsp heavy cream

Biscoff Frosting

  • 1 cup Biscoff spread
  • 2 tbsp unsalted butter
  • 1/4 cup powdered sugar

Instructions

Cookies

  • In the bowl of a standing mixer add butter and mix until softened.
  • Add the Biscoff spread and brown sugar, mix until combined. Turn the mixer up to medium-high and beat until fluffy.
  • Fold in the eggs and vanilla.
  • In a separate large mixing bowl, combine the dry ingredients: oats, flour, baking soda, and salt.
  • Pour the dry ingredients into the wet ingredients mixture. Mix on low until a dough forms.
  • Cover the dough in plastic wrap and let rest in the fridge for 1-3 hours.
  • When ready to bake, preheat the oven to 350 degrees. Scoop the dough with a standard size cookie scoop onto light metal cookie sheet lined with parchment paper.
  • Bake for 10-12 minutes until the cookies are set. Remove and allow the cookies to rest on the pan for 10 minutes before removing.

White Chocolate Frosting

  • In a standing mixer combine the butter and powdered sugar. Mix until combined.
  • In a microwave-safe bowl, combine the cream and white chocolate. Heat in 30-second increments in the microwave, stirring thoroughly in between, until the chocolate is fully melted and smooth.
  • Add the white chocolate ganache to the butter mixture and mix until combined. Then turn the mixer speed on high and whip for 2 full minutes until the frosting is fluffy.

Biscoff Frosting

  • In a medium-sized mixing bowl with a hand mixer, combine the Biscoff spread, butter and powdered sugar. Mix until smooth.

Assemble

  • Fold the two frostings together, but do not fully mix. You want swirled frosting.
  • Take a cooled cookie, spread frosting on the backside and press a second cookie on top. Repeat until all 20 cookie sandwiches are made.
  • Enjoy!

Nutrition

Calories: 624kcal Carbohydrates: 76g Protein: 6g Fat: 34g Saturated Fat: 17g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 72mg Sodium: 138mg Potassium: 133mg Fiber: 2g Sugar: 54g Vitamin A: 651IU Vitamin C: 0.1mg Calcium: 54mg Iron: 1mg
Course: Dessert

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