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.
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.