Description
These White Chocolate Peach Oatmeal Cookies are a delightful twist on the classic oatmeal cookie, combining the chewy texture of oats with the sweetness of dried peaches and creamy white chocolate chips. Perfect for a summer treat or any time you’re craving a fruity, sweet cookie.
Ingredients
– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 3/4 cup packed brown sugar
– 1 large egg
– 2 teaspoons vanilla extract
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1/2 teaspoon baking powder
– 1 1/2 cups old-fashioned oats
– 1 cup diced dried peaches
– 1 cup white chocolate chips or melts
– 1/2 cup chopped nuts (pecans or walnuts)
Instructions
1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, baking powder, and oats.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the diced dried peaches, white chocolate chips, and chopped nuts.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are lightly golden.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
– For a softer cookie, reduce baking time by 1–2 minutes.
– Store cookies in an airtight container at room temperature for up to 5 days.
– You can substitute dried apricots for peaches if desired.
Nutrition
- Serving Size: 1cookie
- Calories: 150kcal
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg