Cinnamon Peach Oatmeal Cookies
There’s nothing like the warm, cozy aroma of cinnamon and sweet peaches wafting through the kitchen—especially when they’re baked into soft, chewy oatmeal cookies!
These Cinnamon Peach Oatmeal Cookies are the perfect blend of fruity sweetness and spiced comfort, with an easy-breezy recipe that even beginner bakers can nail.
Whether you’re craving a midday treat or a dessert that feels like a hug, these cookies deliver big flavor with minimal fuss. Let’s get baking!
How to Make It
Note: This is an overview. See recipe card below for ingredient quantities and full instructions.
1. Prep Your Ingredients
Make sure your butter is softened (but not melted!) and your peaches are finely diced—this ensures even distribution in every bite. If using canned peaches, pat them dry to avoid soggy cookies.
2. Cream Butter & Sugars
Beat the butter, brown sugar, and granulated sugar until light and fluffy. This step adds air for a tender cookie, so don’t rush it! Scrape the bowl halfway through to ensure everything’s fully combined.
3. Add Eggs & Vanilla
Mix in the eggs one at a time, followed by the vanilla. The batter should look smooth and slightly glossy. If it curdles, just keep beating—it’ll come together!
4. Dry Ingredients
Whisk the flour, cinnamon, baking soda, and salt, then gradually add to the wet ingredients. Mix just until no flour streaks remain—overmixing = tough cookies!
5. Fold in Oats & Peaches
Gently stir in the oats and diced peaches. The dough will be thick and sticky, but that’s perfect for soft, hearty cookies.
6. Scoop & Bake
Drop dough onto parchment-lined sheets (a cookie scoop keeps them uniform). Bake until the edges are golden but centers are still slightly soft—they’ll firm up as they cool.
7. Cool & Enjoy!
Let cookies rest on the tray for 5 minutes before transferring to a rack. They’re delicious warm, but the peach flavor deepens as they cool.
Pro Tips
- Use frozen peaches in a pinch—thaw, dice, and pat very dry.
- Toast the oats for 5 minutes in a dry skillet for extra nuttiness.
- Underbake slightly (by 1–2 minutes) for ultra-chewy cookies.
- Dust with cinnamon sugar post-bake for a sparkly finish.
Storage
- Room temp: Store in an airtight container for up to 3 days.
- Freeze: Layer unbaked dough balls or cooled cookies between parchment; freeze for up to 3 months. Bake frozen dough +1–2 minutes.
Cinnamon Peach Oatmeal Cookies
Description
Chewy oatmeal cookies packed with juicy peaches and warm cinnamon, perfect for breakfast or dessert. Easy to make and impossible to resist!
Ingredients
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment.
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Cream butter & sugars in a large bowl until fluffy (~3 mins).
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Add eggs one at a time, then vanilla, mixing well after each.
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Whisk dry ingredients (flour, cinnamon, baking soda, salt) in a separate bowl.
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Gradually add dry mix to wet ingredients, mixing just until combined.
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Fold in oats and peaches until evenly distributed.
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Scoop 1.5-tbsp portions onto sheets, 2 inches apart.
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Bake 10–12 mins until edges are golden. Cool 5 mins on tray before transferring.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Dietary Fiber 2g8%
- Sugars 12g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Gluten-free? Swap flour for 1:1 GF blend.
- Vegan? Use plant-based butter/flax eggs.
- No fresh peaches? Dried peaches (chopped) work too—soak in hot water first to soften.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
