Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup white chocolate chips
  • 3/4 cup Biscoff spread

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture until just combined; be careful not to over-mix.
  6. Fold in the rolled oats, white chocolate chips, and spoonfuls of Biscoff spread gently into the dough until evenly distributed.
  7. Using a cookie scoop or tablespoon measure out dough onto prepared baking sheets about 2 inches apart.
  8. Bake in preheated oven for 10–12 minutes or until edges are lightly golden but centers remain soft; they will firm up as they cool.
  9. Allow cookies to cool on baking sheets for 5 minutes before transferring them to wire racks to cool completely.
  10. Serve warm or store in an airtight container for up to one week!