Ingredients (1 dozen cookies)
- 1/2 cup + 2 Tbsp (142g) unsalted butter, melted
- 1/3 cup + 1 Tbsp (93g) pure maple syrup
- 3/4 cup (150g) brown sugar, packed
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 2 cups + 2 Tbsp (267g) all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1 1/2 cups (128g) old-fashioned rolled oats
- 3/4 cup (135g) white chocolate chips
Combine the Wet and Dry Ingredients
In a large bowl, whisk together the melted butter and maple syrup until they’re combined. Add the brown sugar and whisk vigorously. The mixture should look smooth. Add the eggs and vanilla extract, and whisk again until everything is incorporated.
In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and fold them in with a spatula until only a few streaks of flour remain. Don’t overmix. Then, add the rolled oats and white chocolate chips and fold until everything is just combined.
Chill the Dough for at Least One Hour
Cover the bowl and refrigerate the dough for at least one hour. This step is important because it allows the dough to firm up, which prevents the cookies from spreading too much in the oven.
Scoop and Bake at 350F for ~13-15 Minutes
Preheat your oven to 350F and line a baking sheet with parchment paper.
Scoop the dough into large balls, about 1/4 cup each. Place them on the prepared baking sheet, leaving a few inches of space between each one.
Bake for ~13-15 minutes. The edges should be set and lightly golden, but the centers will still look puffy and slightly underdone. Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack.
White Chocolate Maple Oat Cookies
Ingredients
Ingredients (1 dozen cookies)
- 1/2 cup + 2 Tbsp unsalted butter 142g, melted
- 1/3 cup + 1 Tbsp pure maple syrup 93g
- 3/4 cup brown sugar 150g, packed
- 2 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 2 cups + 2 Tbsp all-purpose flour 267g
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1 1/2 cups old-fashioned rolled oats 128g
- 3/4 cup white chocolate chips 135g
Instructions
- Whisk melted butter and maple syrup in large bowl until combined.
- Add brown sugar and whisk until smooth.
- Whisk in eggs and vanilla extract.
- Mix flour, baking powder, baking soda, and salt in separate bowl.
- Fold dry ingredients into wet mixture until barely combined.
- Add oats and white chocolate chips, fold until just mixed.
- Cover and refrigerate dough for 1 hour.
- Preheat oven to 350F and line baking sheet with parchment.
- Scoop 1/4 cup dough balls onto sheet, spacing well apart.
- Bake 13-15 minutes until edges are golden but centers remain puffy.
- Cool on baking sheet 5 minutes before transferring to wire rack.
