Our peaches and cream oatmeal cookies are some of my favorite fall cookies. I love when all of the fall flavors begin to come back into season. But, honestly I make these even if it isn’t fall time yet. Haha.
Peach oatmeal cookies are extra moist and chewy, they are the perfect cookie! It is actually a very popular cookie recipe of ours. So if you haven’t tried it yet, you need to!
It might just become your favorite family dessert to make for after dinner. Or any dessert really! This instant oatmeal packet recipe will soon enough be your go-to cookie recipe this fall.
Recipe Ingredient Notes
To make Peaches and Cream Oatmeal Cookies, you will need the following ingredients:
- Butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Salt
- Flour
- Baking soda
- Instant vanilla pudding
- Peaches and cream instant oatmeal packets (1.23 ounces packets)
- White chocolate chips
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Peaches and Cream Oatmeal Cookies
- 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 ¼ inch balls and place on ungreased cookie sheet.
- Heat oven to 350℉ and cook for 9 to 11 minutes.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Peaches and Cream Oatmeal Cookies
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
Find Cookies Too Sweet?
If you tend to find cookies a little too sweet? You might try making this recipe without the vanilla instant pudding. They should still be pretty soft and chewy but cut back on the sweetness a bit!
Enjoy More Delicious Oatmeal Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Caramel Oatmeal Cookies
- Oatmeal Coconut Dream Cookies
- Banana Oatmeal Cookies
- Oatmeal Gingerbread Cookies
Peaches and Cream Oatmeal Cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 3.4 ounces instant vanilla pudding
- 8 peaches and cream instant oatmeal packets, (1.23 ounces each packet)
- 1 ⅓ 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 ¼ inch balls and place on ungreased cookie sheet.
- Heat oven to 350℉ and cook for 9 to 11 minutes.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I’ve read and re-read the ingrediant list for Peaches & Cream Oatmeal Cookies and don’t see ‘peaches’ anywhere in there. What am I missing? 🙂
If this recipe doesn’t have the real peaches in it at all, why wait til the peaches are ripe to make it?
Thanks, Dusty
The peaches are in the oatmeal packets Dusty.
These were delicious – a little dry and a bit too sweet – what can be changed to fix that?
You can make these cookies all year round. We love peach season and eating fresh peaches. This is a fun recipe for this time of year, but you can enjoy them anytime!
I was concerned about the amount of sugar, too. I wonder about cutting down on the white sugar.
They are a little dry and sweet. I would half the brown sugar and add 1/2 C milk. You can definitely see the oatmeal in my cookies though.
I cut out the white sugar in this completely and used french vanilla pudding powder. They came out great and my kids gobbled them up! I agree with most of the comments that these would be way too sweet with all that sugar. Next time I am going to add some diced dried peaches to it too! Excellent idea though! I think these would be equally as good made with other oatmeal flavors!
This is probably a stupid question but do I need to make the pudding before adding it to the mixture or do I just add the powder??? I really want to make these. Thank you?
Just add the powder.
I read the reviews before making these. Using suggestions on the sweetness, I did 1/2 cup brown sugar and 1/2 cup white sugar and only 1 cup of white chocolate chips. For the dryness I added 1/2 cup almond milk to the wet ingredients.
I did a batch of peaches and cream and one batch of strawberry and cream. My kids LOVE the strawberry ones the best, and said the peach ones are good. Both batches nice a moist. I did have to up the cook time to 15 minutes, I am also in WA state.
I am about to attempt with what I have on hand: Quaker Pumpkin & Spice Instant packets and salted caramel baking chips. I plan to half the sugar, add the 1/2 c. of milk, and I don’t have vanilla instant pudding, but I have three 1oz. boxes of cheesecake instant (2) and white chocolate instant (1). Here goes!
I made this recipe with salted caramel instant oatmeal and salted caramel chips. Delicious!!
That sound amazing! We’ll have to give it a try. Have a great weekend.
I’m making the peaches n cream oatmeal cookies now.I followed the recipe to the “T”. We will see how they turn out.They are one of the 6 batches of cookies for our “COOKIE EXCHANGE ” at work.Have a WONDERFUL HOLIDAY SEASON EVERYONE.
Hi Dina. I hope they worked out well for you. Thanks for stopping by and have a very Merry Christmas!!
I love the idea of adding diced peaches.
I made these and they smell so good. I omitted 1/2 cup flour as the dough was becoming super hard and dry. They turned out fabulous! I also didn’t have 8 packets of peaches and cream, subed 2 cinnamon and spice. So yummy.
Made a few modifications as others suggested. Used 1 cup brown sugar and only 3 TBSP white sugar. Added 1/3 milk. Cooked closer to 13 min. They were really good! The white choc chips kept them plenty sweet. Could have used a few less IMO. Great recipe!
I followed this recipe exactly as written. Texture-wise, they turned out perfect. Not dry at all! I will agree that the sugar could be cut back, and maybe next time add in a touch of cinnamon. I will definitely be making these again. Thank you for a great recipe – it’s refreshing to try new and different things!
Would it be ok to refrigerate the dough overnight?
You can chill the dough overnight. Be sure it is covered with plastic wrap to prevent from drying out.
I made these but with 1/4 c granulated sugar and I did mix of sugar free vanilla and sugar free cheesecake pudding in the mix. I hand mixed the dough a bit longer than I typically would have to get the oats to soften more before chilling. I tried both flattening the cookies and leaving them rounded. I liked the rounded results better. Cooked about 12 mins each tray and needed up with about 40 cookies from my medium cookie scoop. Everyone at worked loved them- not too dry or too sweet.