Prepare two baking sheets by lining them with parchment paper and set aside.

In a medium sauce pan, add butter, sugar, evaporated milk, and cocoa. Place in medium heat and stir frequently.

While you wait to for the mixture to begin to boil, measure out your Biscoff and oats, set aside.

Bring the mixture in the sauce pan to a rolling boil, once it is at a full boil, boil for exactly 1.5 mins.

Remove from the heat immediately.

Stir in the Biscoff, then the oats.

Finally, add in the vanilla and stir.

Drop with a cookie scooper on the lined parchment paper.

Let cool for 30 mins or until they are set.