Description
These Irresistible Peach Cobbler Cookies combine the warm flavors of cinnamon and fresh peaches with a chewy oat texture and optional bursts of white chocolate and pecans, creating a delightful treat reminiscent of classic peach cobbler in cookie form.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup fresh peaches, peeled and diced
- 1/4 cup white chocolate chips (optional)
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cookie removal.
- Combine Dry Ingredients: In a medium bowl, mix the flour, rolled oats, baking soda, salt, and cinnamon together. Set aside this dry mixture.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy, approximately 2-3 minutes using a mixer.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter mixture and beat until fully combined and smooth.
- Mix Dry Ingredients In: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid over mixing to keep cookies tender.
- Fold in Mix-ins: Carefully fold in the diced peaches, white chocolate chips, and chopped pecans if using, to evenly distribute them throughout the dough.
- Shape Cookies: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn lightly golden and the centers are set.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them firm up.
Notes
- For best results, use fresh ripe peaches peeled and diced finely to ensure even distribution and moisture control.
- Optional white chocolate chips and pecans can be omitted for a simpler cookie or substituted with your favorite mix-ins.
- Do not overmix the dough to maintain a soft, chewy texture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If peaches are very juicy, pat them dry slightly to avoid too much moisture in the dough.
