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Chewy French Toast Cookies

Chewy French Toast Cookies: A Cozy Twist on a Classic Treat

Chewy French Toast Cookies combine classic French toast flavors with a delightful cookie texture, creating an irresistible treat for dessert lovers.
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Prep Time 12 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 29 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Consider using gluten-free flour for a gluten-free twist.
  • 2 teaspoons Baking Powder Acts as a leavening agent.
  • 1 teaspoon Salt Enhances the flavors.
  • 2 teaspoons Cinnamon Delivers warm flavor.
  • 1 teaspoon Nutmeg Adds spiciness.
For the Creamy Richness
  • 1 cup Unsalted Butter Softened at room temperature.
  • 1 cup Brown Sugar Can be substituted with coconut sugar.
  • 1 large Egg Binds the mixture.
  • 2 teaspoons Vanilla Extract Infuses sweetness.
  • 1/4 cup Milk Any milk or dairy alternative will work.
For the Chewy Texture
  • 1 cup Old-Fashioned Rolled Oats Quick oats can be a substitute.
  • 1 cup White Chocolate Chips Can be swapped for dark or milk chocolate.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Baking sheet
  • Parchment paper

Method
 

Step‑by‑Step Instructions for Chewy French Toast Cookies
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream the softened unsalted butter and brown sugar together until light and fluffy.
  4. Add the egg and vanilla extract to the creamed mixture, beating until fully combined.
  5. Gradually mix in the milk until the batter is smooth and creamy.
  6. Slowly add your dry mixture to the wet mixture, stirring gently until just combined.
  7. Stir in the old-fashioned rolled oats and fold in the white chocolate chips.
  8. Drop spoonfuls of the dough onto your prepared baking sheet, spacing them about two inches apart.
  9. Bake for 10-12 minutes until edges are golden brown and centers are set.
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

For best results, use softened butter for a light texture and monitor baking time closely to avoid overbaking.

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