Debbie Deverill Recipe

Peaches & Cream Oatmeal Cookies

By Debbie Deverill desertgal


Rating:
Serves:
20 Cookies
Prep Time:
Cook Time:
Method:
Bake
Comments:

If you love peaches and cream you will love these cookies. They are always a big hit!

Blue Ribbon Recipe

Notes from the Test Kitchen:
This recipe sure was intriguing to me. The fruit and the white chocolate chips caught my eye and I couldn't wait to try it. Unfortunately, I couldn’t find dried peaches so I used dried apricots and the cookies still turned out wonderfully. I also saw some dried blueberries on the shelf... Maybe next time!

NOTE: Debbie's directions call for butter, but a specific amount isn't given. I used 1/2 cup and it worked great.

Ingredients

3/4 c
all purpose flour
1/2 tsp
baking soda
1 pinch
salt
1/4 c
light brown sugar
1/4 c
dark brown sugar
1 large
egg
1 1/2 c
rolled oats
1/2 c
chopped dried peaches
1/2 c
chopped walnuts
1/2 c
white chocolate chips
1/2 c
butter

Directions Step-By-Step

1
Preheat oven to 350 degrees. with the racks in the upper and lower thirds of the oven.
2
In a small bowl, whisk together flour, baking soda, and salt. In stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing. Slowly add flour mixture, oats, peaches, waltnuts and white chocolate chips. Mix until combined.
3
Line 2 sheet trays with parchment paper. With wet hands make 20 balls from the dough placing evenly amoung sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
4
Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely.
5
You can use just about any kind of dried fruit in these.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy

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41 Comments

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Mar 22, 2013 - Carol Junkins shared this recipe with discussion group: Cranberry and All Berry Lovers
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Macrayla Evans phalanmac
Apr 18, 2012
I have to mix by hand, my mixing bowl gets stuck in my mixer base otherwise with this dough and I have to have my husband release it from the base of the mixer. Much swearing ensues if I forget and use the mixer instead of just mixing by hand.....sigh
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Audrey Rocha ange1bakes
Apr 17, 2012
Thanks Macrayla, I needed that reminder. I'll try mixing by hand next time and leaving out the white sugar.
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Macrayla Evans phalanmac
Apr 17, 2012
I have made the cookies as stated in the recipe but added vanilla. Never added white sugar. And they came out perfectly and did not spread.

Creaming the butter and sugar too long or too vigorously can cause cookies to spread. This is not usually a problem when mixing by hand, but can easily occur when cookies are prepared in a stand mixer.
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Audrey Rocha ange1bakes
Apr 17, 2012
I did finally make these a few ago. I added the vanilla and white sugar as suggested. These cookies spread all over my cookie sheet, very thin almost like lace cookies. Not sure why? I am a fairly experienced baker, but not sure why I had a problem. I will try again and maybe omit the vanilla and white sugar and possibly cut the amount of butter. They tasted great, just seemed too thin to me.