Description
Delight in these Peach Cobbler Cookies, a perfect blend of tender peaches, oats, and warm cinnamon flavors baked into soft, chewy cookies. They capture the essence of a peach cobbler in a convenient, handheld treat that’s ideal for dessert or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh peaches, peeled and diced (or canned, drained)
- 1/2 cup old-fashioned oats
- 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 ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and packed brown sugar together until the mixture becomes light and fluffy, creating a creamy base for the dough.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed mixture, beating until fully combined, ensuring a smooth and uniform batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and tough cookies.
- Fold in Peaches, Oats, and Pecans: Carefully fold in the diced peaches, old-fashioned oats, and chopped pecans if using, distributing them evenly without overworking the dough.
- Portion the Dough: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the cookie edges turn golden brown and the centers are set but still soft.
Notes
- Use fresh peaches for the best texture and flavor; canned peaches are a convenient substitute but drain them well to avoid excess moisture.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
- For a nut-free version, omit the pecans or substitute with sunflower seeds.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- To enhance the cobbler flavor, consider sprinkling a little cinnamon sugar on top of the cookies before baking.
