Peaches N Cream Oatmeal Cookies Recipes

Steps:

• 1. Preheat oven to 350 degrees. with the racks in the upper and lower thirds of the oven.
• 2. In a small bowl, whisk together flour, baking soda, and salt. In stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing. Slowly add flour mixture, oats, peaches, waltnuts and white chocolate chips. Mix until combined.
• 3. Line 2 sheet trays with parchment paper. With wet hands make 20 balls from the dough placing evenly amoung sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
• 4. Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely.
• 5. You can use just about any kind of dried fruit in these.

Steps:

• Preheat oven to 350* with racks in the upper and lower thirds of the oven.
• In a small bowl mix together flour, baking soda and salt.
• In a mixer, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing.
• Slowly add flour mixture, oats, peaches, walnuts and white chocolate chips. Mix until combined.
• Line two sheet pans with parchment paper.
• With wet hands, roll dough into 20 balls. Place evenly apart on the two trays. Press down on dough with palm to make a flat circle.
• Bake 10-12 minutes or until golden brown, and a little tender in the middle.
• Let rest for one minute before transferring to cooling rack.

Steps:

• Preheat oven to 350 degrees F. Mix all ingredients except flour and oatmeal packets. Stir in flour and oatmeal packets. (The mixture will be sticky due to the milk. If you prefer crisp cookies to chewy ones, eliminate the milk. If you like your cookies chewy and cakey, add an extra tablespoon of milk.)
• Roll dough into 1 1/2" balls and drop onto an ungreased cookie sheet, about 2" apart. Smash the balls down to a thickness of about half an inch.
• Bake until light brown, about 10 minutes. Allow to cool on cookie sheet briefly, then remove to a rack to finish cooling.

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

Steps:

• Bring water and salt to a boil, reduce heat to low and stir in peaches and oats.
• Let cook one minute then turn off heat.
• Stir in sweetened condensed milk and vanilla, cover and let sit for 3 minutes.