Step 1

Line a baking sheet with parchment paper or a silicone mat and set aside.

Step 2

In a medium bowl, mix together the oats, flour, baking soda, cinnamon, and salt. Set aside.

Step 3

In the bowl of a stand mixer, cream together the butter, Biscoff spread, sugar, and brown sugar until smooth and creamy. Add the egg and vanilla extract and beat until smooth.

Step 4

Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Chill the dough 30 minutes in the refrigerator.

Step 5

Preheat the oven to 350˚F.

Step 6

Form the cookie dough into balls, and place them 2 inches apart on the baking sheet. Bake for around 8-10 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.