Chewy French Toast Cookies (Printable Version)
# What You Need:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon salt
04 -
1 1/2 teaspoons ground cinnamon
05 -
1/4 teaspoon ground nutmeg
→ Wet Ingredients
06 -
1/2 cup unsalted butter, softened
07 -
3/4 cup brown sugar, packed
08 -
1 large egg
09 -
1 teaspoon vanilla extract
10 -
2 tablespoons pure maple syrup
11 -
1/4 cup whole milk
→ Mix-ins
12 -
1 cup old-fashioned rolled oats
13 -
3/4 cup white chocolate chips
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
02 -
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
03 -
In a large bowl, cream the softened butter and brown sugar with a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).
04 -
Beat in the egg, vanilla extract, and maple syrup until smooth and well combined. Gradually add the milk, mixing until fully incorporated.
05 -
Add the dry ingredients to the wet mixture in two parts, mixing on low speed until just combined.
06 -
Stir in the rolled oats until evenly distributed, then fold in the white chocolate chips.
07 -
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each dough ball slightly with your fingertips.
08 -
Bake for 10–12 minutes, or until edges are golden and centers are just set (do not overbake).
09 -
Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 -
Store cooled cookies in an airtight container at room temperature for up to 1 week.
# Additional Notes:
01 -
For extra maple flavor, drizzle cooled cookies with a bit of maple glaze (powdered sugar + maple syrup).
02 -
Swap white chocolate chips for cinnamon chips or raisins if desired.
03 -
Quick oats may be used for a softer, chewier texture.
04 -
If you prefer crispier edges, bake 1–2 minutes longer.
05 -
Let cookies cool fully before storing to retain their chewy texture.