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Brown Butter Oatmeal Biscoff Cookies with Toffee & White Chocolate

Brown Butter Oatmeal Biscoff Cookies with Toffee & White Chocolate
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Brown Butter Oatmeal Biscoff Cookies with Toffee & White Chocolate are chewy and flavorful cookies combining nutty brown butter, warm spiced Biscoff spread, hearty rolled oats, crunchy toffee bits, and smooth white chocolate. These cozy cookies deliver a perfect balance of textures and flavors, ideal for sharing, gifting, or enjoying as a comforting treat.

Ingredients

Scale

Dairy & Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, browned
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup Biscoff spread

Sugars

  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Add-ins

  • 1/2 cup toffee bits
  • 3/4 cup white chocolate chips

Instructions

  1. Brown the Butter: Melt the unsalted butter in a saucepan over medium heat. Stir continuously as it foams and then turns a golden brown color with a nutty aroma, infusing deep, caramelized flavor.
  2. Mix Sugars and Brown Butter: Transfer the browned butter to a bowl. Whisk in brown sugar and granulated sugar until smooth and creamy, ensuring the mixture cools enough so it won’t cook the egg in the next step.
  3. Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined, creating a rich, velvety mixture that keeps the cookies tender.
  4. Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, rolled oats, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently just until combined to maintain a tender texture.
  5. Fold in the Special Add-ins: Gently fold in the Biscoff spread, white chocolate chips, and toffee bits to distribute flavor bursts evenly throughout the dough.
  6. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to develop flavor and control spreading during baking.
  7. Bake to Perfection: Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets, spacing evenly. Bake for 10-12 minutes until edges are golden but centers remain soft.
  8. Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely to prevent breakage and allow flavors to settle.

Notes

  • Butter Browning Patience: Watch the butter carefully and remove from heat as soon as it turns golden brown with a nutty aroma to avoid burning.
  • Don’t Overmix: Stir dough just until combined to keep cookies soft and chewy.
  • Chill the Dough: Refrigeration improves texture and flavor concentration.
  • Use Fresh Oats: Fresh rolled oats give better texture and taste than quick oats.
  • Measure Flour Correctly: Spoon and level flour rather than scooping to avoid dense cookies.

Nutrition

Keywords: brown butter cookies, oatmeal cookies, Biscoff cookies, toffee cookies, white chocolate cookies, chewy cookies, spiced cookies

Find it online: https://lillysplate.com/brown-butter-oatmeal-biscoff-cookies-with-toffee-white-chocolate/