Description
These Chewy French Toast Cookies combine the warm, comforting flavors of cinnamon, nutmeg, and vanilla with the hearty texture of rolled oats and the sweetness of white chocolate chips. Soft and chewy with a lightly crisp edge, they make a delightful treat inspired by classic French toast, perfect for breakfast or a cozy snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
Add-ins
- 2 cups old-fashioned rolled oats
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg until well combined.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened butter and packed brown sugar on medium speed until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the butter-sugar mixture until fully incorporated.
- Add Milk: Gradually pour in the milk, mixing until the batter is smooth and well combined.
- Combine Wet and Dry: Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Incorporate Oats: Stir in the rolled oats evenly throughout the dough to add texture and wholesome flavor.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the dough to ensure even distribution without overmixing.
- Shape Cookies: Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about two inches apart.
- Flatten Dough: Lightly press down each cookie dough ball to slightly flatten since the cookies will not spread much during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers appear set.
- Cool: Remove from oven and let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Store: Store the cooled cookies in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- For softer cookies, slightly underbake by removing from oven at 10 minutes.
- Make sure butter is softened to room temperature for easier creaming and better texture.
- You can substitute maple syrup for the vanilla extract to enhance the French toast flavor.
- Use rolled oats for chewy texture; quick oats may result in a less chewy cookie.
- White chocolate chips can be substituted with regular chocolate chips or dried fruit for variation.
- Store cookies in an airtight container to keep them fresh for up to a week.
