Soft, chewy, and bursting with the sweet, juicy flavor of peaches, these Peaches and Cream Oatmeal Cookies are a delightful twist on a classic treat. The creamy richness of the dough perfectly complements the bright, fruity notes, while the oats add a satisfying texture that’s both hearty and comforting. Ready in just 20 minutes, these cookies are ideal for a quick snack or a sweet ending to any meal.
Each bite delivers a harmonious blend of flavors and textures—creamy, fruity, and slightly nutty—all wrapped in a golden, tender cookie. With only 139 calories per serving, you can indulge guilt-free while savoring the warmth of homemade goodness. Perfect for sharing or keeping all to yourself, these cookies are a little slice of summer in every bite.
What You’ll Need for Peaches and Cream Oatmeal Cookies
- 1 cup butter, softened (unsalted recommended for better control of flavor)
- 1 cup brown sugar (light or dark, depending on your preference)
- ⅔ cup granulated sugar
- 2 large eggs (room temperature for easier mixing)
- 1 teaspoon vanilla extract (pure vanilla for the best flavor)
- ½ teaspoon salt
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 3.4 ounces instant vanilla pudding mix (adds a creamy texture)
- 8 peaches and cream instant oatmeal packets (1.23 ounces each)
- 1⅓ cups white chocolate chips (or substitute with dark chocolate chips for a richer flavor)
How to Make Peaches and Cream Oatmeal Cookies
- Combine wet ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add dry ingredients: Gradually mix in the salt, flour, baking soda, instant vanilla pudding mix, and peaches and cream oatmeal packets. Stir until the dough is well combined and no dry streaks remain.
- Fold in chocolate chips: Gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Chill the dough: Cover the dough and refrigerate for about 1 hour. This helps the flavors meld and makes the dough easier to handle.
- Preheat the oven: While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or leave it ungreased.
- Shape the cookies: Roll the chilled dough into 1¼-inch balls and place them about 2 inches apart on the prepared baking sheet.
- Bake: Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers are just set. The cookies will continue to firm up as they cool.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Sweeten It Up: Sauce and Topping Ideas
Take your Peaches and Cream Oatmeal Cookies to the next level by drizzling them with a vanilla glaze or a caramel sauce. For a fruity twist, try a light peach compote or a dollop of whipped cream on the side. These additions make the cookies feel extra special for dessert or a sweet snack!
Perfect Pairings: Serving Suggestions
These cookies pair beautifully with a cold glass of milk, a cup of hot tea, or even a scoop of vanilla ice cream for an indulgent treat. For a brunch spread, serve them alongside fresh fruit or yogurt for a balanced and delightful combination.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it works wonders! For longer storage, freeze the dough balls or baked cookies for up to 3 months. Reheat frozen cookies in the oven at 300°F for 5-7 minutes to restore their fresh-baked texture.
Mix It Up: Recipe Variations
Feel free to customize these cookies! Swap the white chocolate chips for dark chocolate or dried peaches for a different flavor profile. You can also replace the peaches and cream oatmeal packets with cinnamon spice or maple brown sugar oatmeal for a seasonal twist.
Quick Tips: Time-Saving Hacks
If you’re short on time, skip the chilling step—just bake the cookies right away for a slightly thinner, chewier texture. To save even more time, use a cookie scoop to portion the dough evenly and quickly. Pre-measure your ingredients the night before to streamline the process!
Peaches and Cream Oatmeal Cookies Recipe
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2¼ cups flour
- 1 teaspoon baking soda
- 3.4 ounces instant vanilla pudding
- 8 peaches and cream instant oatmeal packets, (1.23 ounces each packet)
- 1⅓ cups white chocolate chips
Instructions
- Combine the butter, brown sugar, white sugar, eggs, and vanilla until well blended. Then add in the salt, flour, baking soda, pudding mix and the oatmeal packets. Stir until all mixed well. Then fold in the white chocolate chips.
- Chill in the fridge for about 1 hour. Roll dough into 1 1/4 inch balls and place on ungreased cookie sheet.
- Heat oven to 350 degrees and cook for 9 to 11 minutes.