Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups diced fresh peaches (peeled)
- 1/2 cup rolled oats
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in diced peaches, oats, and pecans (if using).
- Drop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12–14 minutes, or until edges are golden and centers are set. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
For best results, use ripe, juicy peaches. If peaches are out of season, well-drained canned peaches can be substituted. Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 16
- Sodium: 120
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 25