4 tablespoons unsalted butter
2/3 cup dark brown sugar
1/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/3 cup creamy Biscoff spread
1/2 cup rolled oats
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
Preheat the oven to 350°F. Line two baking sheets with parchment or Silpats.
In a stand mixer, combine the butter and sugars at medium speed until somewhat lightened in color and fluffy, about 2 minutes. Add the egg and vanilla and mix at medium speed until fully incorporated. Add the Biscoff, and mix until just combined. Whisk together the oats, flour, baking soda, salt, and cinnamon in a small bowl. Gradually add to the buttery Biscoff mixture and mix at low speed until no white streaks remain, taking care not to overmix.
Drop by leveled teaspoons on the baking sheets, and bake for 8 to 9 minutes, rotating the trays after 4 minutes. The cookies will look crackled around the edges and softer in the middle. Remove from oven and let cool on the baking sheet for about five minutes, and then transfer to a wire rack to cool completely.
These keep in an airtight container for up to 5 days.