Description
Sweet white chocolate peach oatmeal cookies blend summer’s juicy fruit with comforting hearty oats for an irresistible homestyle treat. Nostalgic flavors mingle in each tender bite, inviting warm memories of grandmother’s kitchen and fresh countryside harvests.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups (220 grams) all-purpose flour
- 1 ½ cups (135 grams) oats
- 1 cup (160 grams) diced dried peaches
- 8 ounces (226 grams) white chocolate chips or melts
Sweeteners and Fats:
- 1 cup (227 grams) butter, softened
- ½ cup (100 grams) granulated sugar
- ¾ cup (150 grams) brown sugar
Binding and Flavoring Agents:
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ cup (60 grams) chopped nuts (pecans, walnuts, or both)
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and lining two cookie sheets with parchment paper for optimal baking surface.
- Create a smooth, creamy base by thoroughly blending softened butter with granulated and brown sugars until light and fluffy.
- Incorporate egg and vanilla extract into the butter mixture, ensuring complete integration for a rich, aromatic foundation.
- Separately combine flour, baking soda, salt, baking powder, and oats, whisking to distribute leavening agents evenly.
- Gradually fold dry ingredients into the wet mixture, mixing until just combined to prevent overworking the dough.
- Gently integrate diced dried peaches throughout the cookie dough, distributing them evenly for consistent flavor.
- Form small, uniform dough balls and arrange them on prepared baking sheets, leaving adequate space between each cookie.
- Bake for 8-10 minutes, watching for lightly golden edges while maintaining soft, tender centers.
- Transfer freshly baked cookies to a wire cooling rack, allowing them to reach room temperature completely.
- Melt white chocolate using a double boiler, stirring carefully to achieve a smooth, glossy consistency.
- Delicately dip one-third of each cooled cookie into the melted white chocolate, letting excess drip away.
- Place chocolate-dipped cookies on wax paper and sprinkle with finely chopped nuts for added texture and visual appeal.
- Allow cookies to rest for 30 minutes, permitting the chocolate coating to set and harden completely.
Notes
- Use fresh, high-quality dried peaches for the most vibrant fruit flavor in your cookies.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create a more structured cookie.
- Experiment with alternative mix-ins like sliced almonds or white chocolate chips to customize the recipe to your taste preferences.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend an
- Prep Time: 1 hour 30 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg