Oatmeal Peach Pecan Cookies

I’ve been experimenting with cookie recipes.  Who am I kidding!  I experiment with ALL recipes!  It’s just lately its been with cookie recipes.  I love fresh fruit, so winter would be very long for me without dried fruit.  Peaches, above all else, are my favorite.  I went to a big fruit and nut sale this fall and they had dried peaches, so I bought some.  The problem was finding recipes that called for dried peaches…….not too many out there.  I was undeterred.  I started thinking of them like dried apricots and went from there.  I made some peach butter (see my recipe) which was yummy.  I have poached them as well, which is pretty tasty.  I found an oatmeal cookie recipe that called for apricots so I kind of did a take-off from there.  I changed the sugar amount, the flour, the spices and added nuts and white chocolate.  Very good indeed.

If you read my stuff with any regularity (all three of you) you also know I’m into finding  more ways to use shredded wheat.  I’m here to tell you that anything you bake with flour you can easily substitute half the flour with shredded wheat and it will work just fine. SPREAD THE WORD PEOPLE!  The cookie recipe I’m about to give you is a case in point.  If you don’t have or use shredded wheat, you can easily  put the flour back in the recipe. Makes 4 dozen cookies.

You’ll need:

3/4 cup all purpose flour

3/4 cup whole wheat flour or shredded wheat crumbs

1 tsp baking soda

1/2 tsp baking powder (aluminum free)

They smell almost as good as they taste!

1 tsp cinnamon

1/4 salt

1/4 tsp fresh grated nutmeg

3/4 cup butter, softened

1/2 cup raw sugar

1/4 cup maple syrup

1 Tbs molasses

2 eggs

1 tsp vanilla extract

3 cups old fashioned oats

1 cup chopped dried peaches

1/2 cup white-chocolate chips

1/2 cup chopped pecans

Preheat oven to 350F

In a medium bowl, combine flour(s), shredded wheat, baking powder and soda, salt, nutmeg, and cinnamon, set aside. In a stand mixer, cream butter, sugar and maple syrup until fluffy.  Add molasses, eggs and vanilla and beat a few minutes more.  Slowly add the  dry ingredient mixture and beat at lowest speed until combined.  Raise speed slightly (make sure mixer head is locked down) and add oats one cup at a time.  Add peaches, then chips and pecans and mix until just combined.

On parchment paper lined cookie sheets, place medium size spoonfuls of dough.  Bake for 14 minutes until just golden brown. Let cool on sheet for 5 minutes, then remove and place on cookie racks to cool completely.  Try not to eat more than 3 per/day (that’s the rule for my son so the rest of us can eat some as well)

With a frosty glass of milk, life is good.

3 thoughts on “Oatmeal Peach Pecan Cookies

    • Yes, the cereal. You can use either frosted or unfrosted. I have the frosted kind (I’m still working on him to give it up the frosting, but he eats pretty healthy otherwise), so I also reduce the sugar in the recipes slightly to compensate.

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