Nutty White Chocolate and Peach Oatmeal Cookies – a delicious recipe with flour, baking soda, salt, unsalted butter, light brown sugar, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position racks in the upper and lower thirds of the oven and preheat to 350.
2
In a small bowl, whisk flour, baking soda and salt.
3
In a stand mixer cream the butter and sugars on medium speed until light and fluffy.
4
Add the egg and mix on low speed until incorporated.
5
Slowly add the flour mixture, oats, peaches, nuts and chips, mix until combined.
6
Line 2 baking sheets with parchment paper.
7
With wet hands, make 20 balls from the dough and put on the prepared baking sheets, about 2 inches apart.
8
Press down on the dough balls with the palm of your hand to make flat circles.
9
Bake the cookies until golden and still a bit tender in the center, 15 to 17 minutes.
10
Remove from the oven and let sit on the baking sheets for 1 minute, then transfer the cookies to a rack to cool completely.
817
kcal
Calories
44
g
Fat
94
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: ¾ cup all-purpose flour, ½ teaspoon baking soda, 1 pinch salt, ½ cup unsalted butter, softened, and more.
Yes, Nutty White Chocolate and Peach Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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