Ingredients
- 3/4 cup unsalted butter, melted
- 1/3 cup plus 1 tablespoon Grade A Dark maple syrup
- 1 cup dark brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon ground cinnamon
- 2 cups old-fashioned oats
- 1 cup white chocolate chips
Make the Cookie Dough
In a large bowl, whisk the melted butter and maple syrup together until they’re fully combined. Add the dark brown sugar and whisk vigorously until the mixture is smooth.
Whisk in the eggs and vanilla bean paste until everything is incorporated.
Grab a spatula and fold in the all-purpose flour, baking powder, baking soda, kosher salt, and ground cinnamon. Mix until a dough forms, but stop when you can still see a few streaks of flour.
Add the old-fashioned oats and white chocolate chips, and fold until they’re evenly distributed and the last of the flour streaks have disappeared. Try not to overwork the dough.
Chill the Dough
Cover the bowl and get it in the fridge for at least an hour or two. Don’t skip this part; it’s what keeps the cookies from turning into thin, crispy wafers and really lets the flavors deepen.
Bake the Cookies
When you’re ready to bake, preheat your oven to 350F and line a baking sheet with parchment paper.
Scoop the dough into large balls, using a heaping 1/4 cup for each cookie. Place them on the prepared baking sheet, leaving about 2-3 inches of space between each one.
Bake for ~13-15 minutes. The edges should be set and lightly golden, but the centers will look puffy and slightly underdone—that’s the secret to a chewy cookie.
The cookies need to cool on the baking sheet for about 5 minutes to set up properly before you transfer them to a wire rack. They’ll continue to firm up as they cool.
White Chocolate Maple Oat Cookies
Ingredients
- 3/4 cup unsalted butter melted
- 1/3 cup plus 1 tablespoon Grade A Dark maple syrup
- 1 cup dark brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla bean paste
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon ground cinnamon
- 2 cups old-fashioned oats
- 1 cup white chocolate chips
Instructions
- Whisk melted butter and maple syrup in large bowl until combined.
- Add brown sugar and whisk until smooth.
- Mix in eggs and vanilla bean paste.
- Fold in flour, baking powder, baking soda, salt, and cinnamon until mostly combined.
- Add oats and white chocolate chips, fold until just incorporated.
- 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 2-3 inches apart.
- Bake 13-15 minutes until edges are golden but centers remain puffy.
- Let cookies cool on sheet 5 minutes before transferring to wire rack.
Notes
