PEACH COBBLER COOKIES
1-1/2 cups all-purpose flour…………………….1/2 cup granulated sugar
1/2 cup Greek peach yogurt…………………….3 TB butter, melted
2 tsp. vanilla………………………………………..1/2 tsp. baking soda
Dash of salt…………………………………………dash of nutmeg
1/2 cup finely diced peaches (fresh is best, but canned is fine if well drained)
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Preheat oven to 350. Line baking sheets with parchment paper.
Beat the butter with sugar, peach yogurt, vanilla, nutmeg, baking soda and salt until well combined and a little fluffy. Gradually beat in the flour until it’s well combined. Now, fold in the peaches gently with a wooden spoon or rubber scraper until combined.
For giant cookies: Scoop out dough with an ice cream scoop and put about 6 on each baking sheet. … Or, use a regular cookie scoop (about 1 TB) for smaller cookies. (If you want to slightly flatten them, I put some granulated sugar in a saucer and dip the bottom of a glass in the sugar; then flatten the cookies slightly with the sugared glass.)
Bake at 350° for about 15-20 minutes (giant cookies) or 8-10 minutes (small cookies) or until barely set. Cool on the pans for 5 minutes before turning out onto a wire rack or paper to cool completely. Makes about 15-18 giant cookies, or 3 dozen smaller ones.