Description
Delight in these Irresistible Peach Cobbler Cookies, a perfect blend of fresh peaches, warm cinnamon, and tender oats baked into a soft, chewy cookie. Featuring a hint of vanilla and optional white chocolate chips and pecans for extra texture and sweetness, these cookies make an excellent treat for summer or any time of the year.
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 the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, and cinnamon. Set this mixture aside to be incorporated later.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with the brown sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. This step is key for a tender cookie texture.
- Add Egg and Vanilla: Beat the egg and vanilla extract into the butter-sugar mixture until everything is well blended and smooth.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture from step 2 to the wet ingredients, mixing just until combined to avoid overworking the dough which can make the cookies tough.
- Fold in Peaches and Mix-ins: Gently fold in the diced fresh peaches along with white chocolate chips and chopped pecans if using, making sure they are evenly distributed without breaking the peach pieces too much.
- Shape Cookies: Using a spoon, drop dollops of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes until the edges turn lightly golden and the cookies are set but still soft in the center.
- Cool: Let the cookies cool on the baking sheet for several minutes to firm up before transferring them to a wire rack to cool completely, preventing them from breaking apart.
Notes
- Peaches should be fresh, peeled, and diced for the best texture and flavor; canned peaches can alter moisture content.
- Optional white chocolate chips and pecans add sweetness and crunch, but can be omitted for a simpler cookie.
- Do not overmix the dough after adding flour to keep cookies tender and soft.
- Spacing cookies properly on the baking sheet ensures even baking without merging together.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
