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Chewy French Toast Cookies are the best of both worlds for anyone who loves the flavor of Sunday brunch and the comfort of classic cookies. These soft cookies pack in maple, cinnamon, and vanilla, alongside hearty oats and creamy white chocolate chips, making every bite taste like a cozy breakfast transformed into dessert.
The first time I baked these my kitchen smelled like a bakery and my neighbors came over just to find out what was in the oven They disappeared from the cookie jar in mere hours
Ingredients
- All-purpose flour: Ensures structure and a tender crumb Choose unbleached if possible
- Baking powder: Helps cookies rise for that perfect soft center Look for aluminum-free for the purest taste
- Salt: Brightens sweetness and balances flavors Use a fine sea salt for best mixing
- Ground cinnamon: Delivers warmth and that must-have French toast flavor Always choose fresh for the best aroma
- Ground nutmeg: Adds an extra layer of cozy spice Freshly grated takes it to another level
- Unsalted butter: Softened butter makes for the chewiest texture Use quality butter for best results
- Brown sugar: Brings deep caramel notes and keeps cookies moist Pack it well when measuring
- Egg: Binds ingredients and gives richness Choose large fresh eggs for maximum flavor
- Vanilla extract: Infuses the cookies with sweetness and warmth Pure extract is always worth it
- Pure maple syrup: Real syrup delivers that true French toast experience Avoid imitation brands if you can
- Whole milk: Adds moisture and tenderness Full fat milk works best for chewiness
- Old-fashioned rolled oats: Give structure heartiness and chew Rolled oats add texture quick oats will make cookies even softer
- White chocolate chips: Provide creamy bursts of sweetness Look for good-quality chips that melt smoothly
Step-by-Step Instructions
- Prepare the Baking Sheet:
- Line your baking pan with parchment paper or a silicone mat This will keep the cookies from sticking and ensure even browning
- Mix the Dry Ingredients:
- Whisk together the flour baking powder salt cinnamon and nutmeg in a separate medium bowl This step makes sure all the spices and leaveners are evenly distributed
- Cream the Butter and Sugar:
- Beat softened butter and brown sugar together until light and fluffy This should take two to three minutes and creates a tender texture
- Incorporate the Wet Ingredients:
- Add in the egg vanilla and maple syrup Beat until everything is smooth then mix in the milk slowly so the dough stays light
- Combine Wet and Dry Ingredients:
- Gradually mix the dry mixture into the wet in two additions blending just until combined Do not overmix or your cookies might become tough
- Add the Oats and Chips:
- Gently stir in the oats so they are evenly distributed Fold in the white chocolate chips so every cookie gets plenty
- Portion and Shape:
- Scoop rounded tablespoons of dough onto your prepared baking sheet leaving a couple inches of space between each cookie Slightly press each one with your fingertips for an even thickness
- Bake the Cookies:
- Slide the tray into the oven and bake for about 10 to 12 minutes You are looking for golden edges and centers that still look soft
- Cool the Cookies:
- Let them rest on the sheet for five minutes before transferring to a wire rack This helps keep them chewy and stops overbaking
- Store for Freshness:
- When completely cool transfer cookies to an airtight container to retain their chewy texture for several days
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Some of my most treasured baking memories are making these cookies with my daughter on Saturday mornings She loves sneaking extra white chocolate chips into the bowl and the smell always brings everyone to the kitchen
Storage Tips
Once your cookies are completely cool keep them in an airtight container at room temperature for up to a week To freeze layer cookies between sheets of parchment in a freezer container and store for up to two months Thaw at room temperature for a chewy texture or pop in the microwave for just a few seconds if you want them warm
Ingredient Substitutions
Oats can be swapped with quick oats for extra chewiness or even left out if you prefer a smoother cookie Raisins or cinnamon chips are great in place of white chocolate if you like less sweetness Gluten-free flour blends work too just check your baking powder is gluten-free
Serving Suggestions
Serve these cookies as a breakfast treat with coffee or warm milk Drizzle with a little maple glaze or sprinkle a touch of cinnamon sugar just before baking For special occasions stack them and wrap with ribbon for a charming homemade gift
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French Toast Cookie History
This recipe channels American brunch culture and childhood nostalgia all at once The flavors are inspired by French toast but the chewy structure is pure American cookie comfort The combination of oats maple and spice is a nod to weekends spent making big breakfasts and sharing warm treats with family
Common Questions
- → What makes these cookies taste like French toast?
The combination of cinnamon, nutmeg, vanilla, and maple syrup brings classic French toast flavor to the cookies.
- → Can I substitute quick oats for rolled oats?
Yes, quick oats create a softer, chewier texture, while rolled oats add more bite.
- → Are there mix-in alternatives to white chocolate chips?
You can use cinnamon chips, raisins, or even chopped nuts for different flavor and texture variations.
- → How should I store these cookies?
Keep the cooled cookies in an airtight container at room temperature for up to one week.
- → What can I do for extra maple flavor?
Drizzle cooled cookies with a maple glaze made from powdered sugar and maple syrup.
- → Can I make these cookies crispier?
Bake them one to two minutes longer for crisper edges while keeping the centers chewy.