Description
Indulge in these delightful cookies that capture the essence of summer with juicy peaches and warm spices. Topped with a creamy vanilla glaze, they’re perfect for any gathering or picnic.
Ingredients
Scale
- 1 cup Butter (unsalted)
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar (can substitute with more granulated sugar)
- 2 large Eggs (at room temperature)
- 1 teaspoon Vanilla Extract (use pure for best flavor)
- 2 cups All-purpose Flour (can substitute with gluten-free flour blend)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon (adjust to taste)
- 1/4 teaspoon Nutmeg (optional)
- 2 cups Fresh Peaches (diced, can substitute with canned or frozen)
- 1 cup Old-Fashioned Oats (instant oats can be used but will yield different texture)
- 1/2 cup Nuts (optional; walnuts or pecans)
- 2 scoops Vanilla Bean Ice Cream (for serving)
- 1 cup Whipped Cream (for serving)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that golden-brown hue.
- In a large mixing bowl, cream together 1 cup of unsalted butter, 1 cup of granulated sugar, and 1/2 cup of brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes. Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
- Add in 2 large eggs and 1 teaspoon of vanilla extract. Beat the mixture until well combined, about 1-2 minutes. The mixture should be smooth and slightly glossy. Avoid overmixing to keep your cookies tender.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg (if using). This step helps to evenly distribute the leavening agents and spices.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to dense cookies.
- Fold in 2 cups of diced fresh peaches and 1 cup of old-fashioned oats (and nuts if desired). The batter should be thick and chunky, with visible pieces of peach.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers look set.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without becoming too hard.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Make sure your butter is at room temperature for easy creaming; cold butter can lead to uneven mixing. For an even chewier texture, consider refrigerating the dough for at least 30 minutes before baking.