Peach Oatmeal Cookies
Soft, chewy oatmeal cookies made with two types of oats, brown sugar, maple syrup, cinnamon, and fresh diced peaches. A perfect summer cookie for dessert, snacking, or back to school treats.
Ingredients
- 1/2 cup butter softened
- 1/2 cup dark brown sugar or light brown sugar
- 1/2 cup white sugar
- 1 egg at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon maple syrup
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup quick oats
- 1/2 cup large flake oats
- 2 medium peaches diced small (about 1 cup total)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper. Dice the peaches into very small pieces, approximately the size of chocolate chips.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, beat the softened butter, dark brown sugar, and white sugar for 2 to 3 minutes until light and fluffy. Scrape down the bowl as needed.
- Add the maple syrup, egg, and vanilla. Continue beating for another 2 to 3 minutes until smooth and well combined.
- Add the flour mixture, quick oats, and large flake oats. Mix until just combined.
- Gently fold in the diced peaches. Do not overmix.
- Scoop dough onto the prepared baking tray in approximately 2-tablespoon portions, placing 6 cookies per tray and spacing 2 to 3 inches apart. Gently press each ball into a slight oval shape.
- Bake for 15 to 18 minutes until the edges are golden and the centers are just set. Rest on the tray for 5 minutes before transferring to a wire rack to cool.
Notes
Dice peaches very small — large pieces release too much moisture and affect spreading.
Do not overmix after adding peaches to avoid breaking them down.
Cookies will firm up significantly as they cool on the tray.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freeze baked cookies for up to 2 months.
Unbaked dough portions can be frozen and baked from frozen, adding 3 to 4 minutes to baking time.
Do not overmix after adding peaches to avoid breaking them down.
Cookies will firm up significantly as they cool on the tray.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freeze baked cookies for up to 2 months.
Unbaked dough portions can be frozen and baked from frozen, adding 3 to 4 minutes to baking time.
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