White Chocolate Maple Oat Cookies
These are large, bakery-style cookies with a soft, chewy texture from the oats and a distinct maple flavor. The process is quick - you melt the butter and combine the wet ingredients before folding in the dry. There's a one-hour chill time for the dough before baking.
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.
Notes
Chilling dough prevents excessive spreading. Cookies will look slightly underdone in centers when done.
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