Nutty White Chocolate and Peach Oatmeal Cookies
This easy recipe guides you through making delightful oatmeal cookies featuring the unique combination of sweet white chocolate and chewy dried peaches, complemented by crunchy walnuts. With minimal prep and a quick bake time, these cookies yield a perfect balance of flavors and textures, ideal for a comforting snack or dessert.
Equipment
- 1 Stand Mixer Or large mixing bowl with electric hand mixer
- 1 Small Bowl
- 1 Whisk
- 2 Baking Sheets
- 1 Wire Cooling Rack
Ingredients
Main
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 stick unsalted butter softened
- 1/4 cup packed light brown sugar
- 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 cups rolled oats
- 1/2 cup chopped dried peaches
- 1/2 cup chopped walnuts
- 1/2 cup white chocolate chips
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
- In a small bowl, whisk the flour, baking soda and salt. In a stand mixer fitted with the paddle attachment, cream the butter and light brown, dark brown and granulated sugars on medium speed until light and fluffy. Add the egg and mix on low speed until incorporated. Slowly add the flour mixture, oats, dried peaches, walnuts and white chocolate chips and mix until combined.
- Line 2 baking sheets with parchment paper. With wet hands, make 20 balls from the dough and put on the prepared baking sheets, about 2 inches apart. Press down on the dough balls with the palm of your hand to make flat circles.
- Bake the cookies until golden and still a bit tender in the center, 15 to 17 minutes. Remove from the oven and let sit on the baking sheets for 1 minute, then transfer the cookies to a rack to cool completely.
Notes
Ensure your butter is truly softened, not melted, for optimal creaming; this creates air pockets essential for a light, fluffy cookie texture. When incorporating the dry ingredients and mix-ins, mix only until just combined to avoid developing the gluten too much, which can result in tough cookies. For an enhanced flavor profile, consider lightly toasting the walnuts before adding them to deepen their nutty notes. To prevent sticking and achieve perfectly round cookies, wetting your hands slightly before forming the dough balls is effective. Bake just until the edges are golden and the centers appear slightly soft; the cookies will continue to set on the hot baking sheet, ensuring a wonderfully chewy interior. A small sprinkle of flaky sea salt on top of each cookie before baking can beautifully balance the sweetness.