These White Chocolate Maple Oatmeal Cookies are soft, chewy cookies with a light maple flavor, and plenty of creamy white chocolate chips in every bite! They’re made with real maple syrup and maple extract for a delicious maple flavor, and the oats give them the best chewy cookie texture. They’re perfect for fall baking, Christmas cookie trays, or anytime you want a cookie that’s a little different, but just as easy as your favorite chocolate chip cookie!
These cookies take a classic oatmeal cookie, and give them a fun maple twist. The combination of brown sugar, maple syrup, and maple extract gives them a light maple flavor, without being too sweet.
The cookies are especially good during the fall and winter months, but delicious enough you’ll want them all year long! They’ve got such a good warm flavor from the maple and cinnamon, that balances so nicely with the white chocolate chips!
Why you’ll love these
- Real Maple Flavor: We use both pure maple syrup and maple extract to give these cookies a delicious, sweet flavor of maple syrup!
- Quick and Easy: With simple ingredients, and all mixed in one bowl, these cookies are made, and ready to eat in about 30 minutes.
- Soft and Chewy Texture: The old fashioned oats and brown sugar give these cookies a soft middle with a chewy texture in every bite!
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Maple Oatmeal Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: Needed for a soft, and chewy cookie, and a rich buttery flavor. If you use salted butter, remove 1/4 tsp of the added salt later.
- Brown Sugar: Adds a caramel like flavor, and extra soft texture to the cookies.
- Pure Maple Syrup: Use real maple syrup, not pancake syrup. It adds sweetness and natural maple flavor to the cookies.
- Maple Extract: Gives the cookies a stronger maple flavor without affecting the texture of the cookies.
- Old Fashioned Oats: These give the oatmeal cookies their classic chewy texture. I don’t recommend substituting for quick oats.
- Ground Cinnamon: Adds a little warmth that works well with the oats and maple flavor.
- White Chocolate Chips: They add pockets of sweetness, and creaminess throughout. You can substitute for chocolate chips, or chopped nuts instead.
How to Make White Chocolate Maple Oatmeal Cookies?
Step 1: Mix the wet ingredients together. Cream together the butter, brown sugar, and sugar in a large bowl for a couple minutes until light and fluffy. Add in the egg, maple syrup, vanilla extract, and maple extract and mix until combined.
Step 2: Add in the dry ingredients. Add in the flour, oats, baking soda, and salt and stir it together until you have a nice soft cookie dough. Add in the white chocolate chips and fold them evenly into the dough.
Step 3: Roll into balls. Scoop the maple cookie dough into 2.5 TBS sized balls. Roll them into smooth balls and place them onto the lined cookie sheet, about 3 inches apart from each other as the cookies will spread when baking.
Step 4: Bake the cookies. Bake the cookies until the edges are lightly golden brown and the tops of the cookies look just set. Add a few white chocolate chips on top of the cookies right when they come out of the oven. Remove the pan from the oven and let the cookies cool for a few minutes on the cooking sheet. Then transfer them to a wire rack to cool completely.
Tips and Tricks
- Real Maple Syrup: I haven’t tested this recipe with pancake syrup, which doesn’t have actual maple in it. If you want the maple flavor and chewy texture, use pure maple syrup.
- Measure the flour carefully: Measure by spooning the flour into a measuring cup and leveling off the top with the back of a butter knife. You can also weigh the flour with a kitchen scale. Do not scoop directly into the container with the measuring cup or your flour will be too packed and you’ll have too much.
- Don’t Over mix the dough: Add the dry ingredients and mix only until the ingredients are combined to avoid cookies that are tough.
- Don’t Overbake the Cookies: The cookies will barely look set, and may look a little underbaked in the centers but they will keep cooking and firm up out of the oven.
Storage Instructions
The cookies can be stored in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies for up to 3 months. Thaw them at room temperature to enjoy again.
You can also freeze the cookie dough. Roll it into balls and place them onto a parchment lined baking sheet. Place the pan in a freezer for a couple hours until frozen. Then transfer them to a freezer safe container and freeze for up to 3 months.
The cookie balls can be baked from frozen by adding a couple of minutes to the baking time.
These White Chocolate Maple Oatmeal Cookies are going to be your newest favorite fall cookie. They are soft, chewy, easy to make, and have such a good warm flavor. You’ll love baking up a batch for a cozy afternoon at home, sharing with friends, or adding to your holiday cookie trays!
More Oatmeal Cookie Recipes
- White Chocolate Cranberry Oatmeal Cookies
- Iced Gingerbread Oatmeal Cookies
- Lacey Oatmeal Cookies
- Oatmeal Scotches
- Cranberry Orange Oatmeal Cookies
If you try these Chocolate Chip Pretzel Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
White Chocolate Maple Oatmeal Cookies
Ingredients
- 3/4 cup Unsalted Butter (room temperature)
- 3/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 large Egg
- 1/4 cup Pure Maple Syrup
- 1 tsp Vanilla Extract
- 1 tsp Maple Extract
- 2 cups Old Fashioned Oats
- 1 1/2 cups All Purpose Flour
- 1 tsp baking soda
- 1/2 tsp Ground Cinnamon
- 1/2 tsp salt
- 1 1/2 cups White Chocolate Chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet or two with parchment paper or nonstick liners.
- Add the butter, brown sugar, and granulated sugar to a large bowl, or the bowl of a stand mixer, and mix until it is fluffy, and lightens in color, about 3 to 4 minutes. 3/4 cup Unsalted Butter, 3/4 cup Brown Sugar, 1/4 cup Granulated Sugar
- Add in the egg, maple syrup, vanilla extract, and maple extract and mix them together until just combined. 1 large Egg, 1/4 cup Pure Maple Syrup, 1 tsp Vanilla Extract, 1 tsp Maple Extract
- Add the oats, flour, baking soda, cinnamon, and salt to the medium bowl, and stir them into the wet ingredients until you have a soft cookie dough. 2 cups Old Fashioned Oats, 1 1/2 cups All Purpose Flour, 1 tsp baking soda , 1/2 tsp Ground Cinnamon , 1/2 tsp salt
- Add 1 1/4 cups of the white chocolate chips and slowly fold them into the mixture with a rubber spatula. 1 1/2 cups White Chocolate Chips,
- Scoop the dough into 2.5 to 3 TBS sized portions and roll into balls. Place them 3 inches apart on the prepared baking pan.
- Bake the cookies for 11 to 13 minutes, or until the edges are golden and the centers look almost set.
- Remove the pan from the oven and add a couple extra white chocolate chips on top of each cookie. Let the cookies cool for 5 minutes on the cookie sheet. Then transfer them to cool completely on a wire cooling rack.
Notes
- Measure the flour carefully by spooning the flour into a measuring cup and leveling off the top with the back of a butter knife. You can also weigh the flour with a kitchen scale. Do not scoop directly into the container with the measuring cup or your flour will be too packed and you’ll have too much.
- Don’t Over mix the dough when adding the dry ingredients. Mix only until the ingredients are combined to avoid cookies that are tough.
- Don’t Overbake the Cookies: The cookies will barely look set, and may look a little underbaked in the centers but they will keep cooking and firm up out of the oven.
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