Description
These Irresistible Peach Cobbler Cookies combine the sweet, juicy flavor of peaches with warm spices and a chewy, soft texture. Loaded with oats and nuts for added crunch and nutrition, these cookies are perfect as a comforting dessert or an anytime snack.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Add-ins
- 1 cup canned peach slices, drained and chopped into small pieces
- 1/2 cup rolled oats
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure easy cleanup and prevent the cookies from sticking.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, approximately 3 to 4 minutes. This aeration helps create a tender cookie texture.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract thoroughly until fully incorporated into the creamed butter and sugar.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, baking soda, and salt to ensure even distribution of spices and leavening agents.
- Mix Dry ingredients into Wet: Gradually add the dry mixture to the wet ingredients, stirring just until combined to avoid overworking the dough which could result in tough cookies.
- Fold in Add-ins: Gently fold in the chopped peaches, rolled oats, and nuts if using. The dough will be thick and slightly sticky, which is typical for this type of cookie.
- Shape the Cookies: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking. If you prefer a slightly flatter cookie, gently press down on each dough mound with the back of a spoon.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn golden brown and the cookies are set but still soft in the center.
- Cool Cookies: Let the cookies cool on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely, which prevents sogginess and keeps them fresh.
- Serve: Enjoy these soft, chewy Peach Cobbler Cookies fresh with a glass of milk or as a delightful snack or dessert any time of the day.
Notes
- Use canned peaches drained well to prevent excess moisture that could affect cookie texture.
- The nuts are optional but add a nice crunch and additional flavor; you can substitute pecans or walnuts according to preference.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Do not overbake to maintain the soft and chewy texture of the cookies.
