This morning I was wondering if there were cookie recipes that used fresh summer fruit. I found plenty that included dried fruits, and then I came across a recipe that used fresh peaches.
I liked what I saw, but I wanted to give the cookies more texture and flavor, so I added rolled oats and cinnamon to the recipe. The end result is a cookie that has echoes of an oatmeal raisin cookie, but tastes like summer.
When making this cookie, use peaches that are ripe, but not too juicy.
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 stick unsalted butter
- 1 cup white sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 large ripe peaches, cut into small cubes; about 2 cups total
- 1/3 cup peach jam/preserves
- 1/2 teaspoon cinnamon
- 1 cup rolled oats
For the topping:
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Step 1. Preheat the oven to 375 degrees F. Whisk together the flour, salt, baking powder and cinnamon together and set aside. In a large mixing bowl, beat together the butter (softened or cut into small chunks) and sugar until white and fluffy – about 4 minutes. Add the vanilla extract and egg and beat again until thoroughly combined.
Step 2. In a small bowl, combine the peach jam with the cut-up peaches. Add the bowl of dry ingredients to the wet, and mix to combine. The add the peach mixture and oats to the main bowl. Stir again, until everything is thoroughly integrated.
Step 3. Use two small spoons to distribute the dough onto two cookie sheets, 12 cookies to a sheet. Cover the dough with the cinnamon and sugar mixture liberally. Bake for 12 minutes; the cookies will be just brown at the edges.