Description
These soft and chewy cookies capture the essence of a classic peach cobbler with a buttery brown sugar base, chunks of juicy peach, and a crunchy oat streusel topping. Perfect for summer gatherings or any time you crave a fruity treat.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups diced fresh or canned peaches (drained if canned)
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour (for streusel)
- 1/4 cup packed light brown sugar (for streusel)
- 1/4 cup cold unsalted butter, cubed (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a small bowl, whisk together 1 1/2 cups flour, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter, 3/4 cup brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Mix in egg and vanilla until combined.
- Gradually add the flour mixture to the butter mixture, stirring until just combined. Gently fold in diced peaches.
- In another small bowl, prepare streusel: combine oats, 1/4 cup flour, 1/4 cup brown sugar, and cinnamon. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.
- Drop rounded tablespoons of cookie dough onto prepared baking sheets, spacing them about 2 inches apart. Sprinkle a generous teaspoon of streusel on top of each cookie, pressing lightly to adhere.
- Bake for 12-14 minutes, or until edges are lightly golden and centers are set. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Notes
You can customize the seasonings to taste. For extra flavor, add 1/4 teaspoon nutmeg or a splash of lemon juice to the dough. If using fresh peaches, toss them in 1 tablespoon of flour to prevent excess moisture.