It was one of those mornings. I was feeling horrible and a little needy. I just wanted to feel like myself again. I flipped on the tv and went straight to the Cooking Channel to what was up. It usually does the trick to help me get focused on something besides how crappy I am feeling. I know, I should be meditating or doing yoga but some days I admit it, I don’t feel like doing anything like that.
After watching a few shows a show called ” Easy Food For Real Life” came on. I think that was the name anyhow. Sunny Anderson is the chef on this show and she caught my attention with a few recipes. I decided right there it would be a good idea to add them to my line up and get me back in the kitchen.
As I type, the smell of cookies is floating through the air. I baked up your typical chocolate chip but decided to try Sunny’s Peaches & Cream cookies. It’s winter, there is snow on the ground, we’ve been having this wacky thing called an arctic vortex , so peaches and cream sounds perfect to lift everyone in my house’s spirits right now. The white chocolate chips act as the cream in this recipe if your curious.
I have to say, I think they will do the trick. If you bake them up this winter, let me know what you think.
Peaches & Cream Cookies
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- Pinch salt
- 1 stick butter, softened
- 1/4 cup light brown sugar
- 1/4 cup dark brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 1/2 cups rolled oats
- 1/2 cup chopped dried peaches
- 1/2 cup chopped walnuts
- 1/2 cup white chocolate chips
- Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven.
- In a small bowl, whisk together flour, baking soda, and salt. In a 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, walnuts, and white chocolate chips. Mix until combined.
- Line 2 sheet trays with parchment. With wet hands make 20 balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
- 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.