Description
Delight in these homemade Peach Cobbler Cookies, a perfect blend of tender cookie dough with juicy diced peaches, oats, and a hint of cinnamon. These soft, flavorful cookies combine the warmth of a classic peach cobbler with the convenience of a handheld treat, perfect for any occasion.
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
Filling and 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. This ensures an even distribution of the leavening agents and spices.
- Cream Butter and Sugars: Using a large bowl, cream the softened unsalted butter with the granulated sugar and packed brown sugar until the mixture is light, fluffy, and well combined for a tender cookie texture.
- Add Egg and Vanilla: Beat the large egg and vanilla extract into the creamed butter and sugars until fully incorporated, which helps bind the ingredients and add flavor.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until everything is combined to prevent overmixing and tough cookies.
- Fold in Peaches, Oats, and Pecans: Gently fold in the diced peaches, old-fashioned oats, and chopped pecans if using, ensuring the fruit is evenly distributed without breaking it down.
- Portion Dough: Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn golden and the centers are set, indicating the cookies are fully baked.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their texture and flavor.
Notes
- For softer cookies, slightly underbake and allow residual heat to finish cooking during cooling.
- Use fresh peaches in season for the best flavor, or well-drained canned peaches if fresh is unavailable.
- Chopped pecans can be omitted or replaced with walnuts or almonds based on preference or allergies.
- Store 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 vegan butter alternative.
