Oatmeal cookies with raisins are a classic, cookie jar favorite that never goes out of style. Raisins aren’t the only dried fruits that work well in oatmeal cookies, however, and you can really change up a recipe by playing around with different fruits. I used dried peaches in this twist on a traditional oatmeal cookie and the results were fantastic. Peaches not only have a lovely natural sweetness, but a unique floral flavor that makes these cookies and excellent choice for spring and summer snacking.
You can’t substitute fresh or jarred peaches into this recipe, even though it might be tempting to do so. Fresh peaches simply have too much moisture in them to make great cookies. That juice will be released from the fruit as it bakes and while that leads to a delicious peach cobbler, it also yields soggy cookies. I bought dried peaches (white peaches, but any kind will work) and chopped the up myself.
Peaches often come in large slices, rather than small dice, but chopping them yourself gives you the opportunity to get the size of the peaches just right. I recommend chopping them in a variety of sizes so that you get a nice, even distribution of the peaches throughout the batch. No piece should be larger than 1/2-inch, however, as very large chunks will lead to uneven baking and spreading.
The finished cookies are soft, chewy and absolutely delicious, with a wonderful peach flavor. The hint of nutmeg accents the fruit nicely without turning these into spice cookies. Since the dried peaches do contain some moisture, they become more tender in the oven and their flavor intensifies. Peaches are a flavorful change of pace from raisins, so these cookies are sure to be a big hit when they’re served.
Dried Peach Oatmeal Cookies
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/4 tsp freshly ground nutmeg
1 cup butter, room temperature
2/3 cup sugar
2/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 cups oatmeal
1 1/2 cups diced, dried peaches
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt and nutmeg.
In a large bowl, cream together butter and sugars until light and creamy. Blend in eggs one at a time, then add in the vanilla extract. Stir in the flour mixture, followed by the oatmeal. When all of the dry ingredients have been incorporated, stir in the dried peaches until evenly distributed in the batter.
Shape cookie dough into 1-inch balls and arrange on prepared baking sheet, leaving at least 2 inches between cookies
Bake for 11-14 minutes, or until the cookies are lightly browned at the edges and just set in the center.
Allow cookies to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Makes about 3 1/2 dozen.