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.
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.