Begin by lining two baking sheets with parchment paper.

In a medium saucepan, combine granulated sugar, unsalted butter, and whole milk. Cook over medium heat until it reaches a boil and simmer for 60 seconds.

Remove from heat and stir in Biscoff cookie butter and vanilla extract until smooth.

Stir in quick-cooking oats until fully coated. Allow to rest for 1-2 minutes.

Using a scoop, drop mounds onto the prepared baking sheets.

Let the cookies cool at room temperature for approximately 30 minutes.