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–+ servings
Chewy French Toast Cookies

Chewy French Toast Cookies for a Sweet Anytime Delight

Chewy French Toast Cookies are a delightful treat that combines the essence of breakfast with the familiarity of homemade cookies.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1.5 cups all-purpose flour Provides structure and texture; substitute with gluten-free flour for a gluten-free option.
  • 0.5 teaspoon baking powder Leavens the dough, giving it a lighter, fluffier texture.
  • 0.25 teaspoon salt Enhances the overall flavor, balancing the sweetness.
  • 0.5 teaspoon cinnamon Adds a warm, comforting spice; can swap with pumpkin pie spice for a seasonal twist.
  • 0.25 teaspoon nutmeg Complements the cinnamon with subtle sweetness; it's optional but highly recommended.
  • 0.5 cup unsalted butter (softened) Creates a rich, buttery base; margarine can be used for a dairy-free option.
  • 0.5 cup brown sugar (packed) Provides sweetness and moisture; coconut sugar is a great alternative.
  • 1 large egg Binds all the ingredients together; a flax egg can be used for a vegan replacement.
  • 1 teaspoon vanilla extract Adds depth and enhances the cookie’s flavor; pure vanilla extract is always best.
  • 0.25 cup milk Incorporates moisture into the dough; almond or soy milk works well for a dairy-free option.
  • 2 cups old-fashioned rolled oats Brings a fantastic chewy texture; quick oats can substitute but may alter the finished product slightly.
  • 0.5 cup white chocolate chips Offers delightful sweetness and creaminess; feel free to use dark or semi-sweet chocolate for a different flavor profile.

Equipment

  • Oven
  • Mixing bowls
  • electric mixer
  • Baking Sheet
  • Parchment Paper
  • Spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium-sized bowl, whisk together all-purpose flour, baking powder, salt, cinnamon, and nutmeg.
  3. In a larger mixing bowl, cream together softened unsalted butter and packed brown sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add in the large egg and vanilla extract to the butter-sugar mixture, mixing until thoroughly combined.
  5. Gradually mix in the milk to achieve a smooth and creamy texture.
  6. Gently fold in the dry ingredients into the wet mixture until just blended.
  7. Fold in old-fashioned rolled oats and white chocolate chips until evenly distributed.
  8. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, ensuring they are spaced about two inches apart.
  9. Bake for 10 to 12 minutes until the edges are golden brown, and the centers remain soft.
  10. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 60mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to one week or freeze them for longer storage.

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