White Chocolate Maple Oat Cookies

These bakery-style white chocolate maple oat cookies are mouthwatering-ly delicious. They 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 soon enough!

Why you will love these white chocolate maple oat cookies

1. The flavors. These cookies are exploding with flavors. We chill the dough slightly which gives the ingredients time to emulsify, resulting in a butterscotch, almost caramel-like flavor. We also have the maple syrup, as well as oats which add a nutty flavor. And of course, we can't forget about the white chocolate.
2. The textures. When I set out to make these cookies I wanted a thick and puffy cookie -basically a huge bakery-style cookie. These cookies are just that. They are SO thick and super soft and chewy. The chew from the oats paired with the melty white chocolate is just *mwah* chef's kiss.

Key ingredients

• 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!

Steps

1. 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.
2. 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.
3. Add the mix-ins. Add the oats and white chocolate chips and fold until evenly incorporated.
4. Chill the dough. Cover the bowl with plastic wrap and chill in the fridge for 1-2 hours.
5. 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!

Cookie baking tips

I have made many cookies in my lifetime and I have some tips and tricks that I do every single time to ensure my cookies come out *mwah* chef's kiss.

Properly measure the flour.

This applies to all baked goods, but especially in cookies. Too much flour and the cookies will be way too dry and not spread. The best way to measure flour is with a kitchen scale - it is the most accurate. If you don't have a kitchen scale, spoon the flour into a measuring cup, then level it off with a knife.

Don't over bake.

Cookies are actually really easy to over bake. You want to pull the cookies from the oven when the edges are crisp and golden but the centers are soft and slightly underdone. This is because the cookies continue to bake when you take them out of the oven - so that slightly underdone cookie center will turn into a soft and melty center by the time they are ready to eat.

Chill the dough.

I know chilling the dough can be frustrating, because who wants to wait? But chilling the dough allows the flavors to develop and intensify. You get a caramelized butterscotch flavor that is only achieved by chilling the dough. Think of it like marinating a steak - the longer you marinate, the better the flavor in the end.

Store the cookies in an airtight container.

Make sure the cookies are stored in a completely airtight container - this will preserve the freshness of the cookies.

If you wish to freeze the cookie dough, follow the recipe instructions up until baking. Once the dough is in balls, place them on a baking sheet in the freezer. Once frozen, transfer the frozen cookie dough to a ziplock bag. There is no need to thaw them when you are ready to bake - just add a minute or two to the bake time!

If you wish to freeze the baked cookies, place them in a ziplock bag once cool and in the freezer. Cookies will last for 3-4 months.

Recipe variations

1. Chocolate. White chocolate is used in these cookies, but you can totally add semi-sweet or dark chocolate if that is your preference.
2. Extracts. In addition to vanilla extract, feel free to add a teaspoon of maple extract to intensify the maple flavor in these cookies.
3. Additional add-ins. Nuts or dried fruit would also go great in these cookies!

Baking in grams

While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.

Other recipes you may like

• Dark Chocolate Thumbprint Cookies
• Brown Butter Maple Chocolate Chip Cookies
• Oreo Stuffed Chocolate Chip Cookies
• Chocolate Caramel Thumbprint Cookies

Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!