Oatmeal Peach Cookies


Oatmeal Peach Cookies

I know what you’re thinking.


Peaches? Summer is nearly over, haven’t you looked at the calendar?


Oats again? Give them a rest.


Okay, hear me out. The calendar may suggest that summer officially ends today, but it is still blisteringly hot here in Boulder. The constant rays of sunshine bake the walls of my house and classroom, implying that summertime is lingering.


And the oats? I admit it, I’m an oat fanatic. When bulk bin oats go on special, I buy embarrassingly large bags to stock up. I eat the same bowl of oatmeal for breakfast every morning. I love oats.


Oatmeal Peach Cookies


Perhaps this is due, in part, to the fact that every time I scoop a cup of rolled oats, I am transported back to my childhood visits to Quaker Square in Ohio (former Quaker Oats factory turned unique shops). I see the silos once filled with flaky oats and feel the warmth of the just-baked oatmeal cookie in my hands as I walk the cobblestone path. I imagine the irregular texture of the oats rolling on my tongue as the soft cookie melts away in my mouth. This sensation washes over me with every bowl of oatmeal, crunch of homemade granola, and bite of oatmeal cookie.


For these Oatmeal Peach cookies, I thought about all of my favorite aspects of that Quaker Square cookie of my past and mixed it up. Instead of raisins, these cookies are packed with sweet, fresh peaches. To complement the fruit, velvety white chocolate morsels and crunchy pecans stud each moist bite. With just the right amount of added sweetener, the peaches sing through with welcomed notes of summertime.


Oatmeal Peach Cookies


I began working on this recipe in the height of peach season. These little nuggets of heaven powered my colleagues and I through our back-to-school meetings and fueled a hungry mob of friends playing an intense game of nighttime capture the flag. Now, as summer comes to a close, I finally nailed the recipe.


After a few iterations of these cookies, I should report that the fresh peaches can cause the cookies to soften after a day stored at room temperature. My solution was to use peaches that were just barely ripe to limit the peach juice thinning out the dough. If you can keep yourself from eating all of the cookies within the first two days, you could also store them in the refrigerator. I quite enjoyed the refreshing bites of the slightly cool cookies.

Oatmeal Peach Cookies


These truly are the perfect treat to help you enjoy the final moments of summer.


“So long, sweet summer…”

Oatmeal Peach Cookies

Yield: 3 1/2 dozen cookies

Oatmeal Peach Cookies

These soft oatmeal cookies have velvety white chocolate morsels, crunchy pecans, and just the right amount of added sweetener to let the peaches sing through with welcomed notes of summertime.


  • 2¾ cups rolled oats
  • ¾ cups whole wheat pastry flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ½ cup unsalted butter, softened
  • ½ cup coconut sugar*
  • ¼ cup honey
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup white chocolate morsels
  • ½ cup chopped pecans, toasted
  • 2 small or 1 large barely ripe peach, peeled and finely diced


  • To peel the peaches, place peaches in a pot of boiling water for 30 seconds. Remove with a slotted spoon and immediately transfer peaches to a bowl of ice water. After 1-2 minutes, the peel should slide right off. If it doesn’t, a vegetable peeler will remove it. Dice the peaches into approximately ⅛-inch cubes and spread them out on a paper towel to remove excess moisture.
  • In a medium bowl, mix together oats, whole wheat pastry flour, baking powder, salt, cinnamon, and ginger. Beat butter, coconut sugar, and honey in a large mixing bowl until creamy. Add egg and beat well to incorporate. Add vanilla and mix. Slowly beat in the oat and flour mixture, mixing just until incorporated. Using a spatula, gently fold in white morsels, pecans, and peaches.
  • Drop by the tablespoon onto cookie sheet lined with parchment paper or a silicone baking mat. Bake at 350°F for 14-16 minutes, until edges begin to brown slightly. Let cool on cookie sheet for a few minutes before transferring to cooling racks.
  • Notes

    If you don’t have coconut sugar, you can substitute light brown sugar in its place


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