Peaches and Cream Oatmeal Cookies Recipe

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 cups old-fashioned rolled oats
• 1/2 teaspoon baking soda
• 3/4 teaspoon Diamond Crystal kosher salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup peach preserves
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1.5 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 2/3 cup white chocolate chips
• 3/4 cup dried peaches, diced small
• 2 tablespoons orange juice
• Boiling water

Rehydrate the Peaches and Prepare the Dough

Place the diced dried peaches in a small, heatproof bowl. Add the orange juice, then pour in just enough boiling water to cover them. Let them soak for at least 15 minutes while you prepare the cookie dough. This step ensures the peaches are plump and juicy, not hard and dry, in the final cookie.

In a medium bowl, whisk together the flour, oats, baking soda, salt, cinnamon, and nutmeg.

In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for ~3 minutes, until the mixture is light, pale, and fluffy.

Add the egg, vanilla extract, and apple cider vinegar and beat until just combined. Mix in the peach preserves on low speed.

Add the dry ingredients to the wet ingredients and mix on low speed until just a few streaks of flour remain. Drain the rehydrated peaches thoroughly, then fold them and the white chocolate chips into the dough with a rubber spatula. Do not overmix.

Chill and Bake the Cookies

Using a 1.5-tablespoon cookie scoop, portion the dough onto a parchment-lined baking sheet.

Cover the sheet with plastic wrap and place it in the freezer for at least 20 minutes. This chill solidifies the butter, which prevents the cookies from spreading too much in the oven.

While the cookies are chilling, preheat your oven to 350F.

Arrange the chilled dough balls about 2 inches apart on the baking sheet and bake for ~14-17 minutes. The cookies are done when the edges are set and golden brown, but the centers still look soft and slightly underbaked.

Let the cookies cool on the baking sheet for 10 minutes before moving them. They are very delicate when hot and will fall apart if you try to move them too soon. After 10 minutes, transfer them to a wire rack to cool completely.

Peaches and Cream Oatmeal Cookies

These are soft, chewy oatmeal cookies that pack in peach flavor from two sources: dried peaches plumped up in orange juice, and a measure of peach preserves mixed directly into the dough. The key to their texture and preventing them from spreading into thin, flat discs is a mandatory 20-minute chill in the freezer before baking.

Prep Time25 minutes mins

Active Time15 minutes mins

Cooling Time20 minutes mins

Total Time1 hour hr

Pin Recipe Print

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 cups old-fashioned rolled oats
• 1/2 teaspoon baking soda
• 3/4 teaspoon Diamond Crystal kosher salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 cup 1 stick unsalted butter, softened
• 1/4 cup peach preserves
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1.5 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 2/3 cup white chocolate chips
• 3/4 cup dried peaches diced small
• 2 tablespoons orange juice
• Boiling water

Instructions

• Place the diced dried peaches in a bowl with the orange juice and cover with boiling water. Let soak for 15 minutes.
• Whisk together the flour, oats, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
• Beat the butter and both sugars with an electric mixer for 3 minutes until light and fluffy.
• Mix in the egg, vanilla extract, and apple cider vinegar until just combined.
• Add the peach preserves and mix on low speed.
• Add the dry ingredients and mix until a few flour streaks remain.
• Drain the peaches thoroughly and fold them into the dough with the white chocolate chips.
• Scoop 1.5 tablespoon portions onto a parchment-lined baking sheet.
• Cover with plastic wrap and freeze for 20 minutes.
• Preheat the oven to 350F.
• Arrange the chilled dough balls 2 inches apart on the baking sheet.
• Bake for 14-17 minutes until edges are golden but centers look slightly underbaked.
• Let cool on the baking sheet for 10 minutes.
• Transfer to a wire rack to cool completely.

Notes

The cookies are very delicate when hot – wait the full 10 minutes before moving them to prevent breaking.