These bakery-style white chocolate maple oat cookies are super thick and soft, have pure maple syrup, oats, and melty white chocolate chips. The dough comes together in 10 minutes, and with only one hour of chill time, you can be enjoying these cookies in no time!
These white chocolate maple oat cookies are thick, chewy, and best enjoyed when still warm and gooey. They’re made bakery-style (a quarter cup of dough for each cookie!) and are so flavorful from the nutty rolled oats, pure maple syrup, and melty white chocolate chips.
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Why you will love these white chocolate maple oat cookies
- No fuss cookie dough. The cookie dough comes together very quickly. No mixer is required and there is only one hour (at least) of chill time. Plus, they bake in just 10-12 minutes!
- Delicious maple flavor. Not only is maple syrup used to sweeten the cookie dough, but it also adds such a lovely maple flavor, which is elevated when paired with rolled oats and white chocolate.
- Made bakery-style. To me, bakery-style just means a very large cookie. These cookies are made with a heaping quarter cup of dough so each cookie is big, thick, chewy & delicious!
Ingredient notes
- All purpose flour: all purpose flour is the flour of choice for these cookies. It makes for the perfect soft and tender crumb.
- Leavener: we use baking powder and baking soda in this recipe. Baking powder helps the cookies puff up, while baking soda helps the cookies spread.
- Oats: we add oats to this recipe to add to the texture and bring a nuttiness to the flavor. Old fashioned oats are preferred here!
- Butter: unsalted butter is the butter of choice for this recipe so we can control exactly how much salt goes into these cookies.
- Sugar: maple syrup and brown sugar are the source of the sweetness in these cookies. The maple syrup also adds a great flavor.
- Eggs: we use two eggs in this recipe to help the structure of the cookie and add chewiness.
- Chocolate: White chocolate is used here - but if you want to switch it up with semi-sweet or dark chocolate, that is totally fine too!
See the recipe card at the end of this post for the full list of ingredients & their quantities.
Recipe summary
Below is a condensed version of the recipe steps. See the recipe card at the end of this post for the full recipe instructions.
- Whisk wet ingredients. Whisk together the melted butter and maple syrup. Add the brown sugar and whisk vigorously to combine. Add the eggs and vanilla extract and whisk to combine.
- Add the dry ingredients. Add the flour, baking powder, baking soda, and salt and fold until a dough forms but there are still a few streaks of flour remaining.
- Add the mix-ins. Add the oats and white chocolate chips and fold until evenly incorporated.
- Chill the dough. Cover the bowl with plastic wrap and chill in the fridge for 1-2 hours.
- Bake. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Bake for 13-15 minutes. Top with more white chocolate chips once removed from the oven, and enjoy!
FAQ
Store the baked cookies in an airtight container at room temperature if planning to eat within a few days. Put in the fridge/freezer for longer storage.
Absolutely! The dough can be made 1-2 days ahead of time by keeping it completely airtight and in the fridge. You can also freeze the unbaked cookie dough by forming the dough into balls & freezing until firm.
Cookies that spread too much/not at all are likely from measuring the ingredients inaccurately (aka too much liquid, or not enough flour), or not enough chill time. Make sure to use a kitchen scale for accuracy.
Rolled oats are best for texture in my opinion, but quick cooking oats also could work. Don’t use steel cut oats!
Cookie baking tips
- Use a kitchen scale. I cannot stress this enough - a kitchen scale is the only way to ensure accurate results. They are cheap and will make cleaning up SO much easier.
- Accurately measure the flour. One of the most common mistakes in baking is over-measuring flour. If you don't have a kitchen scale, spoon the flour into a measuring cup and level it off with a knife. This will prevent the flour from being over-packed.
- Chill the dough. Chilling the dough controls spread and it gives the ingredients the chance to emulsify, resulting in a much deeper flavor.
- Use a cookie scoop. Cookie scoops are one of my favorite kitchen tools. It makes scooping the chilled cookie dough so much easier, and you don't have to get the dough all over your hands.
- Cookie scoot. "Cookie scooting" is taking something circular (a cookie cutter, as an example) and gently scooting the cookies after they are removed from the oven. This makes the cookies the perfect circular shape. You can also use a mug, a glass storage container, etc.
Baking in grams
I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.
Other cookie recipes you may like
Have you tried this recipe? I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes! Want to save this recipe for later? Tap the heart button on the right side of your screen!
White Chocolate Maple Oat Cookies
Ingredients
- ¾ cup (170 grams) unsalted butter melted
- 100 mL (140 grams) pure maple syrup
- 1 cup (200 grams) brown sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 2 ⅔ cups (333 grams) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups (170 grams) old fashioned oats
- 1 cup (180 grams) white chocolate chips
Instructions
- In a large microwave safe bowl, melt your butter completely. Add the maple syrup and whisk until completely combined. Add the brown sugar and whisk vigorously to combine.
- Add the eggs and vanilla extract and whisk to combine.
- Add the flour, baking powder, baking soda, and salt and fold until a dough forms but there are still a few streaks of flour remaining. Add the oats and white chocolate chips and fold until fully incorporated and the streaks of flour have dissipated.
- Cover the bowl and let the dough chill in the fridge for 1-2 hours.
- Preheat your oven to 350F and line a baking sheet with parchment paper. Scoop the cookie dough using a large cookie scoop (approximately 70 grams of dough per cookie or a heaping ¼ cup) and place them on the prepared baking sheet. Space them 2-3 inches apart.
- Bake for 13-15 minutes until the edges are set and lightly golden and the centers are puffy. The centers will still look slightly underdone. These cookies will be thick, so if you like a thinner cookie, bang the pan on the counter a few times and they will flatten slightly.
- Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool for another 10 minutes to enjoy slightly warm, or wait until they are completely cool.
- Store in an airtight container at room temperature.
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!
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