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 butter and toffee bits in it? It’s every bit as good as it sounds.

Table of Contents

BISCOFF OATMEAL TOFFEE CRUNCH COOKIES

WHAT IS BISCOFF?

Biscoff is a brand of cookie butter. Cookie butter is a food paste made from ground cookies, fat, flour, and sugar. Biscoff and Speculoos are the two most popular brands of cookie butter.

WHY USE BROWNED BUTTER?

When you brown butter it removes some of the water in the butter as well as toasts the milk solids giving them a richer flavor. Browned butter has a deeper almost nutty flavor and adds a more complex flavor compared to un-browned butter to whatever you add it.

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.)

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.

No, I don’t recommend skipping the chilling time. Chilling cookie dough allows the butter to solidify which helps the cookies keep their form when baking. When you cook cookie dough that hasn’t been chilled, it will spread thin, especially around the edges, and cook inconsistently.

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

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.

Several Biscoff Crunch Cookies scattered on a table.

BISCOFF OATMEAL TOFFEE CRUNCH COOKIES

These cookies have crisp edges and the best texture and chew from oats and toffee.

Author: Paula

5 from 19 votes

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Prep Time: 10

Cook Time: 15

chilling: 2

Servings: 14 servings

Ingredients

½ cup unsalted butter melted
½ cup cookie butter
⅔ cup brown sugar packed
1 large eggs at room temperature
1 teaspoon pure 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 Bits Brickle English Toffee Baking Bits like Heath brand, without chocolate

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.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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