White Chocolate Maple Oat Cookies
These are thick, bakery-style cookies that get their chewy texture from old-fashioned oats and a distinct flavor from pure maple syrup. The dough is made with melted butter, which keeps the cookies dense and moist. You have to chill the dough—it's what lets the oats hydrate and keeps the cookies thick and soft instead of spreading all over the pan.
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
Chilling dough is essential for thick, chewy cookies. Centers should look slightly underbaked when removed from oven.
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