Peach Cobbler Cookies

I came across these cookies and thought that they were so different. It can be very difficult to bake with fresh fruit, as they can make things soggy. I have noticed that so many recipes now call for freeze-dried fruits, which removes the liquid but keeps the fruit’s flavor. That is a good option, and freeze-dried fruit is easier to find at the store than it used to be. But sometimes you just want to use real peaches.

Peaches in the western part of Washington state vary a lot. I worried that the ones I bought were a little hard, but they were perfect and juicy when I chopped them up. I got sticky peach juice everywhere, but I knew the flavor would be good. There is also the option of adding peach flavoring, but I left that out. If you happen to use it, add it in with the vanilla.

The other change I made was the size of the cookies- the original recipe made 8 giant cookies and baked them at a higher temperature. I knew I would make smaller cookies, and I reduced the oven temperature to 375 degrees. That worked, but you do have to watch the baking time since ovens vary a lot. These have a great peach and cinnamon flavor. They were certainly something different and perfect for when the weather has started to improve.

Peach Cobbler Cookies
1 cup butter, room temperature
1/4 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cornstarch
3 1/2 cups flour
1 cup oats
1 cup cinnamon chips
1 cup finely chopped peaches (1-2 peaches) 

Heat the oven to 375 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the butter on medium until light. Add the sugar and brown sugar and mix for three minutes until well combined. Add the vanilla and eggs and mix on medium until evenly distributed. If the dough looks slightly curdled, it will come together after adding the other ingredients. 

In a separate bowl, whisk together the cinnamon, cornstarch, baking soda, salt, and flour. With the mixer running on low, gradually add the flour mixture to the dough. When the flour almost disappears, add the oats and cinnamon chips, stirring on low to incorporate. Remove the bowl from the mixer and fold in the chopped peaches with a spatula. 

Shape the dough into 1-1/2” balls and place on the prepared baking sheet. Flatten the cookies with the palm of your hand.

Bake for 10-14 minutes, until browned on the bottom. Allow the cookies to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.

Recipe from Baking with Blondie