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!
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.