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Peach Cobbler Cookies

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Fall is here with the perfect peach cobbler cookie! Thick, soft, giant peach cobbler cookies packed with cinnamon chips, oatmeal, and peaches are the ultimate fall cookie not only for big size, but big flavor!

Ingredients

  • 1 cup unsalted butter cold and cubed
  • 1 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • *1 teaspoon LorAnn peach flavoring *optional, but great for a more peachy flavor in the cookies
  • 2 whole large eggs
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 3 1/2 cups flour
  • 1 cup old fashioned oats
  • 1 cup cinnamon chips
  • 1 cup chopped peaches about 1 large peach

Instructions

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees (yep, that's right!) traditional not convection bake.
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the vanilla, peach flavoring (if using), and eggs. Scrape down the sides of the bowl.
  • Add in the cinnamon, cornstarch, baking soda, salt, flour, and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of cinnamon chips and about a tablespoon of the tiny peach cubes, then on the lowest speed, add in the oatmeal, cinnamon chips, and finely cubed peaches into the cake batter. Mix until just barely combined. Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the cinnamon chips and a few peach cubes.
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!