A recipe for a crumbly, oaty peach cookie with white chocolate and walnuts, similar to peach cobbler. Easily substitute other fruits.
Source: Food Network, this time courtesy of Sunny Anderson.
Yield: About 3 dozen cookies
I bought a bag of peaches at the grocery store this week. I don’t know what I was expecting, after all, it is June and peaches aren’t really in season for another 2-3 months. But I love peaches. They are my favorite fruit. So I broke down and bought a 2 lb. bag. Now I don’t know what to do with them.
I discovered recently, thanks to Stat Counter, that several people found my site by searching for “fruit flavored cookies” and that got me thinking that there aren’t enough fruity cookies on this blog. I have a tendency to be partial to chocolate. (Can you blame me?) So I went looking for some peach cookie recipes to try. There were unfortunately very few available.
I did find this one from Sunny Anderson, host of Food Network’s Cooking For Real. I really like the show, and her style of cooking. I did have some problems with the recipe, but nothing that will keep me from making it again!
- 1 stick butter, softened
- ¼ cup sugar
- ½ cup brown sugar
- 1 egg
- pinch salt
- ½ tsp. baking soda
- ¾ cup flour
- 1½ cups oats
- ½ cup chopped walnuts
- ½ cup white chocolate chips or chunks
- ½ cup dried peaches
- Mix butter and sugars until light and fluffy.
- Add egg and mix well.
- Add dry salt, soda, and flour, and mix gently.
- Add oats, white chocolate chunks, and peaches, and mix gently.
- Drop onto a baking sheet and bake at 350 degrees for about 9 minutes.
- Remove from baking sheet and allow to cool.
Her recipe actually calls for 1/4 cup of light brown sugar and 1/4 cup dark brown sugar, but since I almost never have dark brown sugar in my pantry, I just used 1/2 cup of the light brown. Start by mixing together the butter and sugars, until light and fluffy. Add the egg and mix. Add the dry ingredients, one at a time, mixing until incorporated.
Okay, yes, I realize the recipe calls for dried fruit, but I used fresh. The peaches were not overly ripe, and I don’t think I gave me a problem at all. It would be super easy to substitute other fruits as well. The reviews of this recipe have people using apricots and apples and tart cherries, for instance, which is great. It makes the recipe very versatile.
Some of you may realize already that I rarely add nuts to my cookies, since my family won’t eat them. I have a bad attitude about this, because I love nuts, especially walnuts, so sometimes I need to compromise. Today was one of those days. All that butter and oats and peaches, it’s practically criminal to leave out the walnuts! So I baked up a pan-full without nuts, then added some chopped walnuts to the dough for the second pan-full.
I do think the dough turned out rather soft. I dropped spoonfuls onto my baking sheet and baked at 350 for about 9 minutes. The cookies spread very thin and were basically impossible to remove from the sheet pan in one piece. They ended up in little piles of dough on my cooling rack. So, in addition to the nuts, I also added another 1/4 cup or so of oats. I actually wish I had added more flour as well, since the second batch still had trouble holding together. I don’t really mind that the recipe gave me problems, because they weren’t serious enough to keep me from trying them again.
On the bright side, these are really delicious! The white chocolate goes so well with the peach flavor, and it is hard to go wrong with the butter-brown sugar-oats combination. It reminds me quite a bit of peach cobbler that way. This cookie would be great served with a scoop of vanilla bean ice cream on a hot summer day!