Description
These Chewy French Toast Cookies combine the warm, comforting flavors of cinnamon, nutmeg, and oats with the sweet touch of white chocolate chips. Perfectly chewy and lightly spiced, these cookies offer a delightful twist reminiscent of classic French toast, making them a delicious treat for breakfast or snack time.
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
Mix-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 prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together all-purpose flour, baking powder, salt, cinnamon, and nutmeg until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and packed brown sugar on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, creating a smooth mixture.
- Incorporate Milk: Gradually add the milk to the wet ingredients while mixing, ensuring the batter becomes smooth and uniform.
- Combine Wet and Dry: Slowly add the dry ingredients to the wet mixture on low speed, mixing just until combined to avoid overmixing.
- Add Oats: Stir in the rolled oats by hand or on low mixer speed until they are evenly distributed throughout the dough.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the dough, making sure they’re well dispersed.
- Scoop Dough: Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about two inches apart to allow for slight expansion.
- Flatten Cookies: Gently press down each dough ball to flatten slightly since these cookies won’t spread much during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cooling: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Storage: Once fully cooled, store the cookies in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- Be careful not to overmix the dough once the dry ingredients are added to keep the cookies tender.
- Slightly flattening the dough before baking helps achieve the perfect chewy texture since the cookies don’t spread much.
- Use old-fashioned rolled oats for the best texture; instant oats will make the cookies too soft.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- White chocolate chips can be swapped for regular chocolate chips or dried fruit according to preference.
