Peach Cobbler Cookies

These Peach Cobbler Cookies combine the best elements of a classic cobbler with the convenience of a cookie. The key to success is properly incorporating the dried peaches and creating a crumbly streusel topping that mimics the cobbler crust. Follow these steps for cookies that capture the essence of summer in every bite.

1. Step 1: Proper preheating ensures even baking.

   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Step 2: Whisking dry ingredients ensures even distribution of leavening agents and spices.

   In a medium bowl, whisk together 2 cups flour, baking soda, salt, 1 teaspoon cinnamon, and nutmeg.

3. Step 3: Proper creaming incorporates air for a lighter cookie texture.

   In a large bowl, cream together 1/2 cup butter, 3/4 cup brown sugar, and granulated sugar until light and fluffy, about 3 minutes.

4. Step 4: Adding eggs one at a time prevents the mixture from curdling.

   Beat in eggs one at a time, then stir in vanilla extract until well combined.

5. Step 5: Overmixing develops gluten, resulting in tough cookies.

   Gradually add the flour mixture to the wet ingredients, mixing just until combined. Do not overmix.

6. Step 6: Dried peaches provide concentrated flavor and chewy texture.

   Gently fold in the chopped dried peaches until evenly distributed throughout the dough.

7. Step 7: The streusel should have a sandy texture with small clumps.

   Make the streusel topping: In a small bowl, combine remaining 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup butter (cut into small pieces), 1/2 teaspoon cinnamon, and oats. Use your fingers or a fork to mix until crumbly.

8. Step 8: Consistent sizing ensures even baking.

   Using a cookie scoop or tablespoon, drop rounded balls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.

9. Step 9: Pressing the streusel helps it adhere during baking.

   Gently press down on each cookie to slightly flatten, then sprinkle about 1 teaspoon of streusel topping onto each cookie, lightly pressing it into the dough.

10. Step 10: Cookies will continue to firm up as they cool.

    Bake for 10-12 minutes, until edges are golden but centers still appear slightly soft.

11. Step 11: This brief rest helps cookies set up without breaking.

    Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

12. Step 12: Cookies can be frozen for up to 3 months.

    Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

For a variation, try using dried apricots or a combination of dried peaches and fresh peaches when in season (pat dry fresh peaches before adding). You can also add 1/2 cup of white chocolate chips to the dough for extra sweetness.