Description
These Irresistible Peach Cobbler Cookies combine the warm flavors of cinnamon and fresh peaches with the delightful texture of oats and a touch of sweetness from white chocolate chips and pecans. Perfectly soft and chewy, they bring the comforting essence of a classic peach cobbler into a handheld 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 your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, rolled oats, baking soda, salt, and cinnamon. Stir them together until evenly combined and set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar using a hand or stand mixer. Beat until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract into the creamed butter and sugar mixture. Beat again until everything is fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined to avoid overmixing, which could make the cookies tough.
- Fold in Mix-ins: Gently fold in the diced fresh peaches, white chocolate chips, and chopped pecans if using. Be careful not to break up the peaches too much.
- Portion Dough: Drop spoonfuls of cookie dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading.
- Bake: Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the cookie edges turn lightly golden and the centers are set.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure peaches are fresh and peeled for the best texture; canned peaches are not recommended as they are too soft and moist.
- White chocolate chips and pecans are optional but add great flavor and texture contrast.
- Do not overmix the dough to keep the cookies tender and soft.
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute butter with a plant-based alternative.
