Description
Delight in these Irresistible Peach Cobbler Cookies that perfectly capture the warm, comforting flavors of a classic peach cobbler in a convenient cookie form. Featuring diced fresh peaches, a hint of cinnamon, and optional white chocolate chips and pecans, these soft-baked cookies offer a delightful mix of texture and sweetness. Perfect for summer treats or anytime you crave a fruit-infused dessert with a homemade touch.
Ingredients
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
Additional Ingredients
- 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 prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, and cinnamon. Set this mixture aside for later incorporation.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer or hand whisk to cream the softened unsalted butter and packed brown sugar together until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Add egg and vanilla: Beat in the large egg and vanilla extract to the creamed butter and sugar mixture until fully combined and smooth.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined, avoiding overmixing to keep the cookies tender.
- Fold in peaches and extras: Carefully fold in the peeled and diced fresh peaches along with the optional white chocolate chips and chopped pecans, distributing them evenly through the dough.
- Shape cookies: Using a spoon, drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges turn a light golden brown and the cookies feel set to the touch.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set perfectly and prevents breaking.
Notes
- For best texture, use fresh, ripe peaches peeled and finely diced.
- White chocolate chips and pecans are optional but add a lovely sweetness and crunch to the cookies.
- Make sure not to overmix the dough once the flour is added to keep cookies soft and tender.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Feel free to substitute oats with gluten-free oats to make the recipe gluten-free.
