Description
Soft, chewy cookies that capture the warm, spiced flavors of peach cobbler with juicy diced peaches and a buttery oat crumble topping, perfect warm from the oven or packed for a picnic.
Ingredients
- All-Purpose Flour: 2 1/4 cups
- Baking Powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Ground Cinnamon: 1 teaspoon
- Unsalted Butter (softened): 1 cup
- Granulated Sugar: 1 cup
- Brown Sugar: 1/2 cup
- Eggs (large): 2
- Vanilla Extract: 2 teaspoons
- Fresh Peaches (peeled and diced small): 1 1/2 cups
- Old-Fashioned Oats: 1/2 cup
- Extra Brown Sugar (for crumble): 1/4 cup
- Butter for Crumble (melted): 3 tablespoons
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Combine Ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup brown sugar until light and fluffy. Beat in 2 large eggs and 2 teaspoons vanilla extract. Gradually mix in the dry ingredients until combined, then gently fold in 1 1/2 cups peeled, diced fresh peaches.
- Prepare Your Cooking Vessel: Ensure your prepared baking sheets are nearby and your cookie scoop is ready for even portions.
- Assemble the Dish: Use a cookie scoop to portion the dough onto the lined baking sheet, spacing cookies about 2 inches apart. In a small bowl, combine 1/2 cup old-fashioned oats, 1/4 cup extra brown sugar, and 3 tablespoons melted butter to make the crumble. Sprinkle the crumble evenly over each cookie mound.
- Cook to Perfection: Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden and centers are set but still soft.
- Finishing Touches: Remove the baking sheet from the oven and let the cookies cool on the sheet for 3 to 5 minutes to set. Transfer cookies to a cooling rack to cool completely or serve warm.
- Serve and Enjoy: Serve slightly warm for best flavor, optionally with a scoop of vanilla ice cream, a dollop of whipped cream, or a light vanilla glaze drizzle.
Notes
- Use ripe but not overly soft peaches to avoid soggy dough.
- Dice peaches small so they distribute evenly and bake through.
- Chill sticky dough for 20 minutes before baking if needed.
- Store baked cookies in an airtight container with a slice of bread to maintain softness.
- Rewarm frozen or refrigerated cookies in a 300°F oven for a few minutes to revive the just-baked texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
Keywords: peach cobbler cookies, peach cookies, cobbler cookies, summer dessert, cookie recipe, peach dessert, cinnamon cookies