Wednesday, April 17, 2013

Peach Oatmeal Cookies

These cookies are more in the realm of healthy instead of indulgent.  If you crave a healthy treat, these cookies are quite satisfying.  If you crave something rich and chocolatey, this is not the recipe for you.

However, someone at work did make the suggestion of ice cream with these.  Perhaps using these cookies and sandwiching vanilla ice cream between them may get closer to the mark for those that are wanting something more sweet.

After some of the decadent desserts, this is a nice change of pace.  The cookies are soft and chewy with an occasionally bite of dried peaches. These cookies, since they have molasses, bake up to a dark color, but the molasses is something I would not skip in the recipe. I am not a big fan of raisins, so the dried peaches were very suitable for my taste. This recipe makes about 2 1/2 dozen cookies.

Peach Oatmeal Cookies
adapted from Desserts from Loveless Cafe

3 oz dried peaches (1/4 inch chopped pieces)
1/2 tsp ground cinnamon
2 tbs of molasses
1 tsp vanilla extract
1 egg
1 1/4 cup of flour
1 tsp baking soda
1 1/3 cups old fashioned oats
1 cup of sugar
1/2 cup or 1 stick of butter (room temp)

Prepare two baking sheets by lining with parchment paper and preheat the oven to 350 degrees.

Sift together the flour, baking soda and cinnamon.  Then stir in the oats and set aside.

In another bowl, cream together the butter and the sugar. Add the vanilla extract and the molasses and beat for 1 minute, scraping down sides of the bowl at the 30 second interval.  The end result should be a fluffy light batter.  Beat the egg into the batter, scraping down the sides of the bowl again to make sure all is blended. 

Using a wooden spoon, fold the dry oat mixture into the batter.  When only a few streaks of flour remain, add the dried peaches.   Stir until there are no streaks of flour and peaches are evenly distributed throughout the batter.

Drop heaping tablespoons of batter two inches apart on prepared baking sheets. You can use a scoop or a spoon.  Place pans in preheated oven and bake for 8 minutes and rotate and bake for another 8 minutes.  Remove from oven and let cookies cool on pan for 2 minutes and then transfer to a rack to completely cool.

Tips and Notes:
1. The recipe states you can also use sorghum in place of molasses.  The end result will be the same dark cookie but sorghum has more sweetness than molasses.

2. When I baked these, they took about 12 minutes to get done so keep a close eye on your baking time.
                                   **LAST YEAR: Barista Brew Pie**