Chewy French Toast Cookies bring together the classic flavors of breakfast breakfast in a fun, easy-to-eat cookie form. These treats are soft and chewy with hints of cinnamon, maple, and a touch of vanilla that remind you of warm French toast. They’re the perfect mix of sweet and comforting, with just the right texture to keep you coming back for more.
I love making these cookies when I want something a little different from the usual desserts. The smell of cinnamon and maple syrup baking in the oven fills my kitchen and makes me smile every time. What’s great is that they don’t feel too heavy, so you can enjoy them for breakfast or as an afternoon snack. I usually double the batch because they seem to disappear so fast!
My favorite way to enjoy these chewy French toast cookies is with a cup of coffee or tea in the morning. Sometimes, I even warm one up and spread a little butter on top to make it feel extra cozy. They’re a real crowd-pleaser and always bring a little happy feeling to the table, whether you’re sharing with family or just treating yourself.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level. If needed, you can swap with vegan butter to keep it dairy-free.
Brown Sugar: Light brown sugar adds moisture and a mild caramel taste. You can replace it with coconut sugar for a deeper flavor and a lower glycemic index.
Instant Oatmeal: This adds chewiness and texture. Old-fashioned oats work well too, but avoid quick oats as they change the texture.
Maple Syrup: Key for that French toast flavor. You can use pure maple or a good quality maple-flavored syrup as a budget-friendly swap.
Spices: Cinnamon is the star here. Nutmeg, cloves, and ginger are optional but add warm depth. Adjust amounts based on your spice tolerance.
How Do You Make Chewy Cookies That Stay Soft?
Chewiness comes from a mix of ingredients and careful baking. Here’s what helps:
- Butter and Sugar Creaming: Cream these well until light and fluffy to trap air, which makes cookies soft.
- Adding Oats and Cornstarch: They contribute to moisture and a tender texture.
- Don’t Overmix: Mix the dry and wet ingredients just until combined to avoid tough cookies.
- Baking Time: Bake just until edges set but centers are soft. Cookies firm up as they cool, so underbaking slightly is good.
- Cooling: Let cookies cool on the baking sheet a few minutes before moving to a wire rack to keep them from breaking and maintain softness.
Equipment You’ll Need
- Baking sheets – flat, even surfaces help cookies bake evenly without burning.
- Parchment paper or silicone mats – prevent sticking and make cleanup easier.
- Mixing bowls – one large for wet ingredients, one for dry; keeps mixing simple.
- Electric mixer or hand mixer – makes creaming butter and sugar faster and fluffier.
- Measuring cups & spoons – accurate measurements help get the right texture.
- Cookie scoop or spoon – for evenly sized cookies that bake uniformly.
- Wire cooling rack – cool cookies properly so they don’t get soggy.
Flavor Variations & Add-Ins
- Add chopped cooked bacon for a sweet and salty twist that pairs well with cinnamon and maple.
- Mix in dried cranberries or chopped apples for fruity bursts and added chewiness.
- Use white chocolate chips instead of or alongside maple syrup for creamy sweetness.
- Replace cinnamon with pumpkin pie spice for a warm, autumn feel especially good in fall.
Chewy French Toast Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup instant oatmeal (not quick-cooking)
- 1/2 cup maple syrup (plus more for drizzling)
- Powdered sugar or cinnamon sugar for sprinkling
- Whipped cream for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake each batch. You’ll also want to allow 5 minutes for the cookies to cool on the baking sheet, plus some extra time for cooling completely before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Then beat in the egg and vanilla extract until everything is well combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and spices like cinnamon, nutmeg, cloves, and ginger if using.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the instant oatmeal and maple syrup. The dough will be slightly sticky—this helps keep the cookies chewy.
3. Scoop and Bake the Cookies:
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie.
Lightly sprinkle the tops of the cookie dough balls with cinnamon sugar or powdered sugar for extra flavor.
Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers still look soft. Try not to overbake so they stay nice and chewy.
4. Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, drizzle with maple syrup and add a little whipped cream on top if you like. Now enjoy the warm, cozy taste of French toast in cookie form!
Can I Use Quick-Cooking Oats Instead of Instant Oatmeal?
It’s best to use instant oatmeal or old-fashioned oats for this recipe. Quick-cooking oats can make the texture too soft and may affect the chewiness of the cookies.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to a month and thaw at room temperature before serving.
Can I Make These Cookies Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure the oats are certified gluten-free too.
What’s the Best Way to Reheat These Cookies?
Warm them in the microwave for 10-15 seconds or pop them in a preheated oven at 300°F (150°C) for about 5 minutes to refresh that chewy, just-baked texture.
