Stepwise Method: Peach Cobbler Crumble Cookies

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Dice the fresh peaches into small, even pieces, set aside.
• In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes.
• Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
• Gradually add the dry ingredients to the wet mixture, mixing just until combined. Then gently fold in the diced peaches, oats, and chopped nuts.
• In a small bowl, combine the brown sugar, flour, melted butter, and ground cinnamon for the topping. Mix until crumbly and coarse.
• Scoop cookie dough onto the prepared baking sheet, spacing about 2 inches apart. Use about 2 tablespoons of dough per cookie. Generously sprinkle the crumble topping over each portion, pressing lightly so it adheres.
• Bake for 12-15 minutes, or until edges are golden and topping is crisp. Let cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.