Preheat your oven to 350°F (175°C). This ensures that the cookies bake evenly and develop a nice golden color.

In a large mixing bowl, combine the Biscoff spread, granulated sugar, and brown sugar. Use an electric mixer on medium speed to cream these ingredients together until light and fluffy, about 2-3 minutes. This aerates the mixture, helping the cookies rise.

Add the egg and vanilla extract to the creamed mixture. Beat until fully incorporated. The egg adds moisture and binds the ingredients together.

In a separate bowl, whisk together the sifted flour, baking soda, and salt. This helps to evenly distribute the leavening agent and salt throughout the flour.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.

Fold in the rolled oats and chocolate chips (if using) with a spatula until evenly distributed.

Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will continue to cook on the baking sheet after removal.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.