Peaches and Cream Oatmeal Cookies Recipe

Ingredients

• 1 cup AP flour
• 1/4 cup bread flour
• 1 1/4 cups old-fashioned rolled oats
• 1/2 tsp baking soda
• 1 1/4 tsp Diamond Crystal kosher salt
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 10 tbsp (1 1/4 sticks) unsalted butter
• 1 cup dried peaches, diced small
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 3/4 cup white chocolate chunks

Brown the Butter and Plump the Peaches

First, brown the butter. Melt the 10 tablespoons of butter in a light-colored skillet over medium heat. Keep swirling the pan as it melts and foams. Watch for brown specks to form at the bottom and for it to smell nutty, then immediately pour it into a large, heatproof bowl.

While the butter cools, place the diced dried peaches in a small bowl and cover them with boiling water. Let them sit for about 10 minutes to soften and plump up, then drain them thoroughly.

Build the Cookie Dough

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

To the bowl with the cooled brown butter, add the dark brown sugar and granulated sugar. Whisk until combined. Add the egg and vanilla and whisk until smooth.

Using a spatula, stir the dry ingredients into the wet ingredients until just combined. Fold in the drained, plumped peaches and the white chocolate chunks.

Chill the Dough

Cover the bowl and refrigerate the dough for at least 30 minutes. This step is important; it allows the butter to solidify, which keeps the cookies from spreading too much.

Bake the Cookies

Preheat your oven to 375F and line a baking sheet with parchment paper.

Scoop the dough into rounded tablespoons and place them on the prepared baking sheet, leaving about 2 inches between them.

Bake for ~10-12 minutes. The edges will be golden brown, but the centers should still look soft and slightly underdone.

Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. They will firm up as they cool.

Pin Print

Peaches and Cream Oatmeal Cookies

These cookies are built around the combination of browned butter and peaches. Browning the butter adds a nutty depth that elevates the entire cookie, and rehydrating the dried peaches ensures they are soft and chewy, not hard pebbles. The white chocolate provides the “cream” component, melting into pockets of sweetness.

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Cooling Time 35 minutes minutes

Total Time 1 hour hour 7 minutes minutes

Cook Mode(Keep screen awake)

Ingredients

• 1 cup AP flour
• 1/4 cup bread flour
• 1 1/4 cups old-fashioned rolled oats
• 1/2 tsp baking soda
• 1 1/4 tsp Diamond Crystal kosher salt
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 10 tbsp unsalted butter 1 1/4 sticks
• 1 cup dried peaches diced small
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 3/4 cup white chocolate chunks

Method

• Brown butter in light-colored skillet over medium heat until nutty and speckled; transfer to large bowl.
• Soak diced dried peaches in boiling water 10 minutes, then drain well.
• Whisk flours, oats, baking soda, salt, cinnamon, and ginger in medium bowl.
• Mix cooled brown butter with both sugars until combined.
• Whisk in egg and vanilla until smooth.
• Fold dry ingredients into wet ingredients just until combined.
• Add peaches and white chocolate chunks.
• Chill dough 30 minutes.
• Preheat oven to 375F, line baking sheet with parchment.
• Scoop rounded tablespoons of dough 2 inches apart.
• Bake 10-12 minutes until edges golden but centers soft.
• Cool 5 minutes on sheet, then transfer to wire rack.

Notes

Chilling dough prevents excess spreading.

Cookies will firm as they cool.