I know, it's kind of late for peaches. Consider it my last ditch attempt to hold onto one of my favourite fruits and seasons. Summer is so fleeting and peache season is short-lived. This year we were lucky enough to have an early Summer but it's fading too quickly. The leaves are turning and the days are growing darker and colder. Thanksgiving is approaching and I'm already thinking about Christmas.
Time is funny that way.
They say that with every year that passes your perception of time seems to speed up.
I remember when a six hour school day would move at a snails pace and it was far too much time taken out of my busy light bright and etch-a-sketch schedule. I remember when the wait for Christmas began at the first snowflake and dragged on for what felt like forever. I remember anxiously peering into the hot oven and watching the pie crust bubble on that night's dessert, all the while being tormented by the scent of spiced apples and buttery pastry.
Now there's never enough time in the day, to-do lists get longer instead of shorter, entire months pass in the blink of an eye and I surprise myself when I realize how many years I've known some friends.
Sometimes I wish that I could just hit the pause button, slow-mo, and definitely rewind.
What better way to slow down than with a warm batch of Peach Oatmeal Cookies? There's something about oatmeal that screams Winter and Peaches are exclusively a Summer treat. Why not combine them to smooth the transition this Fall?
Source: My imagination.
1/2 cup unsalted butter, room temperature
1/2 cup demerara sugar
1/2 cup granulated sugar
2 cup flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 cup rolled oats
2 peaches, pitted and chopped
In a large bowl with an electric mixer cream together the butter and sugar then blend in the egg.
In a separate bowl whisk together the flour, baking soda, cinnamon and salt then add it to the butter and sugar mixture and mix it well. Lastly and carefully, fold in the oats and chopped peaches to form a stiff cookie dough.
Refrigerate the dough for 30 – 60 minutes to stiffen it. Scoop a heaping tbsp of dough for each cookie and place them on the prepared cookie sheet. With your fingers carefully compress each raw cookie into a flattened disc. Bake them for about 10 minutes until the edges are light golden brown. Transfer them to a cooling rack and enjoy!