Oatmeal Peach Cookies
These amazing oatmeal cookies contain fresh peaches, pecans and coconut for an explosion of flavor and cookies to die for! They're terrific for tailgating parties, potlucks and summer holiday fun like Fourth of July and Labor Day when peaches are in season.
Ingredients
- 4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tbsp. baking powder
- 1 tbsp. baking soda
- 1 tbsp. cinnamon
- 1 tsp. salt
- 3 sticks unsalted butter at room temperature (1 1/2 cups)
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar packed
- 3 large eggs
- 1 tbsp. vanilla extract
- 3 cups finely diced peaches
- 3 cups old-fashioned rolled oats
- 2 cups sweetened flake coconut
- 2 cups pecans chopped (8-oz.)
Instructions
- Preheat oven to 350°.
- Mix sugars, butter, eggs, vanilla, salt, baking powder, baking soda and cinnamon with an electric mixer until well combined.
- Stir in flour, peaches, oats, coconut and pecans with a wooden spoon.
- For each cookie, press dough firmly into a ¼ cup cookie scoop.
- Release cookie dough onto cookie sheets sprayed with cooking spray, spacing 3 inches apart.
- Bake 17-20 minutes, until edges are lightly browned.
- Cool in pan 10-15 minutes. Remove to rack to cool.
- Rotate cookie sheets on racks every 6-7 minutes.
Notes
NOTE: I measure out 2 cups of pecan halves and chop them.
NOTE: This mixture has to be on the dry side because the peaches ooze during baking.
NOTE: Remember these are whopper sized cookies so they will take longer to bake than if you make them the normal size.
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