Dudes, it’s almost fall! It’s peach season! For me, peach season means so many peach treats, and above all, peach crisp. This year, I wanted to make recipe based on peach crisp, so I made these peach crisp cookies.
As I talked about in this post about my peach crisp recipe, my favorite part of peach crisp is the topping (duh!). I wanted to make a cookie that tasted just like a crisp. I don’t usually add nuts to my peach crisp, but I added some pecans to these cookies because they just take it to a whole other level.
Now, I love me some good oat cookies. And by oat cookies, I mean a cookie with a good, solid oat base that provides tons of oat flavor and crunch. These cookies are crammed with oats, so if you love oat cookies, you’ll love these. If you love granola, you’ll love these too.
What kind of oats should you use?
What kind of oats should you use in the dough? Honestly, it doesn’t matter. You can use instant or old fashioned. In my baking, I haven’t noticed a huge difference between adding the two different kinds to cookies. Old fashioned oats will give the cookies more of a bite and chew since they are bigger and less processed. So I say, you pick! In my cookies, I did a mixture of the two different types of oats.
When you’re mixing up these cookies, you may notice that the mixture is looser, similar to granola. That is perfectly fine and normal! Just pack the cookies together to form a ball and you will be fine. I used a cookie scoop for mine.
This recipe makes 40 cookies, but it can be easily halved to make a smaller batch. If you’re wondering how to half a whole egg for a recipe, just crack the egg into a bowl. Give the egg a light whisk with a fork, then dump in half of the egg. Then save the rest for breakfast tomorrow!
These cookies are best eaten the same day they are baked. The peaches will soften the cookies up a bit as they sit. You can freeze baked cookies for up to one month as well.
I really hope you love these peach crisp cookies as much as I do. Bring on the fall!
Peach Crisp Cookies
- 1 cup unsalted butter, softened
- 1 1/2 cup packed light brown sugar
- 1 large egg, at room temp
- 1 teaspoon vanilla extract
- 4 cups oats
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup finely chopped raw pecans
- 1 1/2 cup peeled, diced peaches (about two peaches)
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Combine oats, flour, cinnamon, baking soda and salt in a large bowl and set aside.
In the bowl of a mixer fitted with a paddle attachment, cream together the butter and brown sugar for about 2 minutes. Add egg and beat until incorporated, scraping down the bowl as necessary.
Add dry ingredients to the butter mixture and mix until just combined. The mixture may look loose, similar to granola, but that is how it's supposed to be. Add in pecans and mix to combine. Remove bowl from mixer and fold in peaches with a spatula until they are well incorporated. Scoop batter using a cookie scoop onto baking sheets (you should be able to fix 12 per sheet). Bake for 14-15 minutes until the cookies are lightly browned and set. Remove from oven and allow to cool on the sheets for a few minutes before removing to a cooling rack. Enjoy!