I’m still on my summer flavors kick, with these Peach Pecan Oatmeal Cookies. They are, of course, made with dried peaches, so they aren’t really summer and you could make them year-round, but they are inspired by my love of summer and the amazing bounty available. Quick and easy to make; super healthy too.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoon vanilla extract
3 1/2 cups quick or old-fashioned oats
1 1/2 cups toasted pecans, chopped
1 1/2 cups dried peaches, diced
2 tablespoons bourbon (optional, you can also use plain water)
Preheat oven to 350F. Prepare your cookie sheets with silpat or parchment paper.
In a small bowl, combine diced dried peaches and the bourbon (or water). Toss to combine and let the peaches soak up the alcohol while you make the rest of the cookie dough.
Combine, flour, baking soda and salt in small bowl and set aside. In the work bowl of your stand mixer, cream together butter, granulated sugar, brown sugar, eggs, and vanilla extract. Gradually beat in flour mixture. Stir in oats, pecans and peaches (including any bourbon still in the bowl). Drop by rounded tablespoon onto cookie sheets.
Bake for 10-12 minutes. Cool on cookie sheet for a couple of minutes before removing to wire racks to cool completely.