Chewy French Toast Cookies bring together the warm, cozy flavors of a Sunday morning breakfast into a fun, handheld treat. These cookies have that soft, chewy texture you love, with a hint of cinnamon and maple syrup that remind me of classic French toast. Sweet, a little spicy, and perfectly satisfying, they’re a fun twist on a breakfast favorite.
I love making these cookies when I want something a bit special but easy to share. They’re great for weekday mornings or packed in a lunchbox as a surprise snack. I often sprinkle a little powdered sugar on top to give them that extra touch, just like a dusting of powdered sugar on actual French toast. It’s a small trick that really makes a difference!
Whenever I make these, friends and family always ask for the recipe because they’re so different from your usual cookie. A friend told me once that eating these feels like having breakfast and dessert at the same time, and I couldn’t agree more. If you enjoy cozy flavors and a chewy bite, these cookies might just become one of your new favorites too.
Key Ingredients & Substitutions
Butter: Using unsalted butter helps control the salt level. If you want a dairy-free version, try coconut oil, but the flavor will be a bit different.
Brown Sugar & Maple Syrup: These add sweetness and that classic French toast maple note. Honey works okay if you don’t have maple syrup on hand.
Rolled Oats: These add great texture and a bit of heartiness. Quick oats could work but might change the chewiness slightly.
Nuts: Pecans or walnuts bring crunch and richness. Almonds or even sunflower seeds are good if you want a different twist or need nut-free options.
Chocolate Chunks: These give melty bites of sweetness. Feel free to swap for raisins or white chocolate if preferred.
How Can I Make Sure These Cookies Stay Chewy?
Chewy texture is the highlight here, so a few tips:
- Don’t overmix the dough once you add dry ingredients — mix just until combined.
- Use softened butter, not melted, to keep the texture right.
- Bake at 350°F and watch the cookies closely. Take them out while the centers still look a bit soft—they’ll firm up as they cool.
- Cool them on the baking sheet for a bit before moving to a wire rack to avoid breaking apart.
These steps really help achieve that perfect balance between soft inside and slightly crisp edges, making every bite a chewy delight!
Equipment You’ll Need
- Mixing bowls – for combining wet and dry ingredients separately before mixing.
- Electric mixer or hand whisk – makes creaming butter and sugars easy and smooth.
- Measuring cups and spoons – ensures accurate ingredient amounts for best results.
- Baking sheets – flat and roomy for even baking without crowding the cookies.
- Parchment paper or silicone baking mats – prevents sticking and helps cookies bake evenly.
- Cookie scoop or tablespoon – for making evenly sized cookie dough balls that bake uniformly.
- Wire cooling rack – lets cookies cool properly without becoming soggy underneath.
Flavor Variations & Add-Ins
- Swap chocolate chunks for dried cranberries or chopped dried apples to add a fruity twist that pairs well with the cinnamon.
- Replace nuts with toasted coconut flakes for a slightly sweet, crunchy change that fits the breakfast vibe.
- Add a pinch of ground cardamom or ginger to the dough for a warm, spicy note that enhances the French toast flavor.
- Stir in small chunks of cooked bacon for a sweet-and-salty combo that’s perfect for savory fans.
How to Make Chewy French Toast Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon maple syrup
- 1 cup old-fashioned rolled oats
- 1 cup chopped nuts (such as pecans or walnuts), plus more for topping
- 1 cup chocolate chunks or chips
- Flaked sea salt, for sprinkling on top
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the dough and another 10-12 minutes baking. Plus, give the cookies 5 minutes to cool on the baking sheet before moving them to wire racks. Overall, plan for around 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream Butter and Sugars
In a large bowl, beat the softened butter with brown and granulated sugars until the mixture is creamy and smooth. This makes the cookies nice and chewy.
3. Add Wet Ingredients
Mix in the eggs, vanilla extract, and maple syrup until everything is well combined and smooth.
4. Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
5. Combine Wet and Dry Ingredients
Slowly add the dry ingredients into the wet mixture, stirring just until you no longer see flour – don’t overmix!
6. Add Oats, Nuts, and Chocolate
Fold in the rolled oats, chopped nuts, and chocolate chunks so they distribute evenly through the dough.
7. Shape and Add Toppings
Use a cookie scoop or tablespoon to drop rounded balls of dough onto your baking sheets, spacing them about 2 inches apart. Gently press a few extra nuts and chocolate on top, then sprinkle with flaked sea salt for a nice finishing touch.
8. Bake and Cool
Bake for 10-12 minutes, until cookie edges turn golden but centers still look soft. Let them cool on the baking sheet for 5 minutes—this helps them finish setting—then transfer to wire racks to cool completely.
9. Serve and Enjoy!
Enjoy these wonderfully chewy cookies warm or at room temperature. If you’d like, dust a little powdered sugar on top for a classic French toast look and a touch more sweetness.
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter for this recipe to get the right creamy texture when mixing. If you only have frozen butter, let it thaw in the fridge overnight and then bring it to room temperature before starting.
Can I Substitute the Nuts?
Absolutely! Pecans and walnuts add great flavor, but you can swap in almonds, pistachios, or even pumpkin seeds if you prefer or need a nut-free option (just leave them out or use seeds).
How Should I Store the Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container or bag for up to 3 months. Thaw at room temperature when ready to eat.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for about 15 minutes before scooping and baking to make it easier to handle.
