Chocolate-oatmeal Biscoff cookies from Dorie's Cookies (page 197) by Dorie Greenspan

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • et12 on May 05, 2025

    I thought these were good but not amazing. I agree with previous reviews that you don’t really taste the biscoff in the final cookie. If I make these again, I’d go for a larger cookie so that would have more chewiness and less crispiness.

  • snoozermoose on December 26, 2022

    I liked these but the Biscoff is very subtle, honestly too subtle for me. My husband agreed that they're good but not as good as expected. My mother-in-law fell in love with these though so maybe it's personal taste.

  • AndieEats on March 30, 2021

    Delightful crisp cookie that's easy to throw together. Definitely needs a stint in the fridge for the dough to be firm enough to roll into a ball.

  • stef on May 21, 2018

    Made again. Instead of cocoa powder added malted milk powder. Just as good.

  • Rutabaga on November 10, 2017

    These little cookies are addictively good. They're also easy to make, so a good option to turn to when you need to make some cookies but don't have a lot of time. Just keep in mind that the dough has to chill, but if you plan ahead you could let the dough refrigerate overnight. For an extra-special treat, spread cookie butter on one cookie and sandwich it together with a second cookie. Yum!

  • mrsmadam on July 17, 2017

    I used a small scoop and ended up with 64 cookies. I took about four dozen to the office (10 people) and they were gone inside four hours.

  • stef on March 03, 2017

    A nice crisp chocolaty cookie. It's on my list to make again

  • clcorbi on January 04, 2017

    Oh my gosh, these are DELICIOUS. I made no substitutions for once--the only change I made was to use whole chocolate chips, rather than chop them up. (I would chop them next time as I think it would improve the cookie's final shape, but I was lazy this time.) Dorie has you scoop teaspoon-sized balls of dough, roll them nice and round, and then flatten each one on the baking sheet with a jam jar. I found this process really enjoyable, even though I was hesitant about how nicely the cookies would turn out once baked. I shouldn't have doubted, because the result is perfect! And just as described, these cookies have a lovely, complex flavor that begs you to eat more than one. The cookie butter is subtle but adds a really delicious layer of flavor which came through nicely once the cookies had cooled down. I can already tell this recipe is a keeper.

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