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  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned or quick-cooking oats
  • 1/3 cup packed brown sugar
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon grated whole nutmeg or 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup cinnamon baking chips
  • 10 tablespoons Biscoff creamy cookie spread
  • 20 large marshmallows
  • Directions

    1. Place the first six ingredients in a food processor; process until blended. Add butter, cream and vanilla; pulse until dough comes together (do not overmix). Stir in cinnamon chips. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 30 minutes.
    2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. square cookie cutter. Place 1 in. apart on ungreased bakin sheet Bake until cookies begin to brown, 10-12 minutes (do not overbake). Remove from pans to wire racks to cool completely.
    3. Preheat broiler. Spread 1 tablespoon cookie spread on bottoms of half of the cookies. Set aside. Place a marshmallow on bottoms of the remaining cookies; transfer to a bakin sheet  Broil 5-6 in. from heat until marshmallows are golden brown, 30-45 seconds. Cover with cookie spread halves; press down gently.