BISCOFF OATMEAL TOFFEE CRUNCH COOKIES
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Biscoff Oatmeal Toffee Crunch Cookies have crisp, caramelized edges, rich, chewy centers, a hint of cinnamon, and plenty of toffee. These oatmeal toffee cookies have crisp edges and the best texture from the oats and toffee. You’ll love them!
OH MYYYY!! I’m picky about cookies. I promise you, this may be the best cookie I’ve ever eaten. Pinky swear!! Really, how can you go wrong with a cookie that has cookie
BISCOFF OATMEAL TOFFEE CRUNCH COOKIES
WHAT IS BISCOFF?
Biscoff is a brand of cookie
WHY USE BROWNED BUTTER ?
When you brown
Hop over and read my post Best kitchen techniques: How to brown butter if you’re unsure how to do it.
HOW I SCOOP
I use a 1/4 cup spring-release scoop to portion these cookies.
Biscoff Oatmeal Toffee Crunch Cookies have a thick dough. When I scoop the cookie dough onto the sheet pan to bake I don’t mash it flat and then bake them. I allow them to bake and if they have a dome in the center I take the back of my spatula and flatten it as soon as I take them out of the oven. (You don’t have to do it this way. I want to tell you exactly how I bake them.)
BISCOFF OATMEAL COOKIE INGREDIENTS
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc.
- Unsalted
butter . Browned – see this post - Cookie
butter . - Brown sugar, packed.
- Egg.
- Vanilla extract.
- Old-fashioned rolled oats.
- All-purpose flour.
- Baking soda
- Cinnamon
- Salt
- Toffee bits.
WHY DO I NEED TO CHILL THE COOKIE DOUGH? CAN I SKIP THIS PART?
No, I don’t recommend skipping the chilling time. Chilling cookie dough allows the
HOW DO I PACK BISCOFF OATMEAL TOFFEE CRUNCH COOKIES FOR SHIPPING?
My best packing tip is to wrap cookies in pairs with plastic wrap with the flat bottom of the cookies together. Then, store them in an air-tight container or zip-lock bags.
If you’re packing to ship, place the bags of cookies in a sturdy box with plenty of bubble wrap between the cookies and the box.
FANS ENJOY THESE COOKIES TOO
- Mississippi Mud Cookies with Marshmallow Fluff and Chocolate Frosting
- Loaded Butterfinger Chocolate Chip Toffee Cookies
- Blue Ribbon Chewy Molasses Ginger Cookies
- Ranger Cookies with Chex
- Soft Batch Glazed Lemon Cream Cheese Cookies
- Soft Peanut Butter Oatmeal Cookie Recipe
- Pretzel Oatmeal Chocolate Chip Cookies
- Flourless Peanut Butter Cookies
- Copycat PayDay Bars
- Dark Chocolate Brown Sugar Cookies
- Old-fashioned Tea Cakes
- Softbatch Cream Cheese Chocolate Chocolate Chip Cookies
- Cream Cheese Snickerdoodles
- Original Quaker Oatmeal Raisin Cookies
I shared a lot of tips for baking cookies in this recipe for Pretzel Oatmeal Chocolate Chip Cookies, click over for all the tips and hints.
Take my word for it, make these cookies. You’ll love them and so will everyone you share them with! Also, if you don’t mind, after you make them come back and leave a comment and 5-star rating.
BISCOFF OATMEAL TOFFEE CRUNCH COOKIES
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Save To Your Recipe BoxIngredients
- ½ cup unsalted butter melted
- ½ cup cookie butter
- ⅔ cup brown sugar packed
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 and ½ cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup toffee bits like Heath
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. In the bowl of an electric mixer, cream the butter, cookie butter, and brown sugar until smooth. Add the egg and vanilla and beat until fluffy (a couple of minutes).
- Turn the mixer to low and gradually add in the oat mixture and mix to combine. Stir in the toffee.
- For best results, chill the dough for 2 hours or for 48 hours. The dough can be chilled in the mixing bowl or scooped into balls and chilled.
- When ready to bake, place cold dough balls at least 2 inches apart on a baking sheet lined with a silicon baking mat or parchment paper. I use a spring-release scoop that holds 4 tablespoons (¼ cup) and bake them for 15 minutes. Cooking time will vary depending if you use a light or dark pan and the size of your cookies. Watch them carefully for the degree of doneness you like. You can test by baking one cookie the first time and adjust the timing for the remaining..
- Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Store cooked cookies in an air-tight container at room temperature for up to one week.
- You can refrigerate the cookie dough in an airtight container for 4 days or freeze for 2 months.
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