These chewy oatmeal cookies are soft and full of so much great texture. They have flavours of oatmeal, brown sugar, and sweet peaches in every bite. It's the perfect cookie after dinner, on-the-go, or for back to school.
The best part about these cookies? There's no chill time required!
These oatmeal cookies are SO good. You know when you're just craving a good hearty oatmeal cookie? This is the one.
Buttery, brown sugar flavoured, and lots and lots of oats. I also added some cinnamon in!
For more cookie recipes, try Brown Butter Oatmeal Chocolate Chip Cookies, Brown Butter Chocolate Chip Cookies, and Brown Butter Pecan Cookies.
Jump to:
Why this recipe works
Easy to make - Simple ingredients that you've probably already got in your pantry!
Peaches - Sweet peaches pair perfectly with oatmeal and brown sugar flavours.
Back to school - This is a great cookie to bake with kids and to use as a snack for back to school!
No chill time - So you get to eat your cookies even faster!!!
Ingredients Notes
Here are a list of a couple key ingredients in these butter pecan cookies. Full measurements are available in the recipe card below!
Butter – I always use unsalted. This will be softened.
Brown sugar – I used Dark brown sugar. Light brown sugar works as well.
Flour - All-purpose flour is used. You can also use gluten-free flour with a 1:1 ratio.
Maple syrup - Adds a nice flavour to these cookies. You can also use molasses or honey.
Oats - I used a mixture of large flake oats and quick oats. Do not use steel cut oats or quick oats. You can make this recipe entirely with just quick oats (using the full 1 1/2 cups), but personally there's a much better chew and texture when you use a mix of both.
Peaches - These peaches are diced up into small cubes, almost the size of a chocolate chip. Make sure they're not to large or else the cookies won't bake and spread properly.
White sugar – Using granulated sugar adds to the crisp edges and sweetness to the cookies.
Vanilla – Using a good quality vanilla is key to adding flavour to the cookies!
Step by step instructions
Here is how to make and bake these peach oatmeal cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, an electric hand-held mixer, and a standard ice cream scoop.
Step 1 – Mix dry ingredients. In a medium bowl, add in flour, baking soda, baking powder, cinnamon, and salt. Set aside.
Step 2 - Dice peaches. Cut the peaches into small pieces, about the size of a chocolate chip. Any larger and it can affect the bake.
Step 3 - Mix butter and sugars. In a large mixing bowl, add the butter, brown sugar, and white sugar. Mix on medium speed until light and fluffy (about 2-3 minutes).
Step 4 - Add in egg, maple syrup, and vanilla. Continue mixing for 2-3 minutes until all combined. Scrape down the sides of the bowl when necessary.
Step 5 - Add in dry ingredients. Toss in the dry ingredients, as well as the large flake oats and quick oats. Using a spatula, gently fold until JUST combined, don't over-mix.
Step 6 - Mix in peaches. Gently mix in the peaches, don't over-mix!
Step 7 - Scoop and bake. Scoop the cookies onto the prepared baking tray and gently press each one down to create an oval shape. This will help them spread better in the oven. Bake 6 at a time for 15-17 minutes or until the middle has set.
These cookies are so good! Cool, and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Use two types of oats. This will create a better hearty oatmeal cookie texture!
- For a little extra sweetness, sprinkle some brown sugar on top of the scooped out cookies before baking!
- For extra thick cookies, chill the cookie dough for 15-30 minutes.
FAQ
Do I have to add peaches?
No! Feel free to leave them out and use this as a delicious oatmeal cookie recipe.
Can I use another type of oat?
Yes, you can use one type of oat (like just the quick oats or just the large flake oats), but make sure you use 1 1/2 cups total. You can't use instant oats or steel cut oats.
Check out more oatmeal recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Peach Oatmeal Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup dark brown sugar or light brown sugar
- 1/2 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 tbsp maple syrup
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup quick oats*
- 1/2 cup large flake oats
- 2 medium-sized peaches about 1 cup diced peaches total.
Instructions
- Preheat the oven to 350℉. Line a baking tray with parchment paper and set aside. Dice the peaches into small pieces, the size of chocolate chips for reference. You want them small or else they'll impact the spread of the cookie.2 medium-sized peaches
- In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, and salt. Mix together and set aside.1 1/3 cups all-purpose flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt
- In a large bowl, beat together the softened butter, brown sugar, and white sugar. Mix for 2-3 minutes or until soft and fluffy. Scrape down the bowl as necessary.1/2 cup butter, 1/2 cup dark brown sugar, 1/2 cup white sugar
- Add in maple syrup, egg, and vanilla. Continue mixing for another 2-3 minutes.1 egg, 1 tbsp vanilla, 1 tbsp maple syrup
- Add in the dry ingredients, as well as the quick oats and large flake oats. Mix together.1 cup quick oats*, 1/2 cup large flake oats
- Mix in the peaches. Don't over-mix!
- Scoop 6 cookies at a time onto the baking tray, spacing them 2-3 inches apart from one another. Gently press the cookie dough balls down to create an oval. This will help them spread better in the oven.
- Bake for 15-18 minutes or until the middle of the cookies are set. Enjoy!
Comments