If there is one thing (well, not true, there are probably many, many things) I dislike, it’s moving. Sure it was fun in college, with the help of my parents to organize, pack, unpack, reorganize, and repack things, but when you’re a girl on your own it is decidedly NOT a fun endeavor. Because of that, I really thought I would stay in my last apartment until I bought a condo or left the city entirely. But life, in the way it often does, had other plans for me.
And so I find myself with a new apartment full (and I do mean this literally, save for a small path from the front door to the kitchen, bathroom, and bedroom) with boxes. I know that soon I’ll delight in organizing things just so and decorating such that it feels as if I have already been living there for months if not years. But for now, the prospect of getting my life back in order is a bit daunting, especially since assuming I would not be moving for awhile, I’ve became a bit of a pack rat. In the past year and a half my apartment old apartment became a dumping ground for my parents’ castoffs and items from college and high school that I forgot how much I loved. I guess that’s what happens when you live little more than a 6 ½ hour car ride from your family. But let me tell you, when you have to box up all of said items and label the boxes accordingly, you start loving them a lot less. Towards the end of my packing there was definitely a lot less packing and a lot more purging.
In the kitchen, purging meant working my way through my pantry as best I could. (Because surely you didn’t think I was going to part with a single kitchen gadget. Nope. Not going to happen.) In the weeks and days leading up to the move I’d been crafting my recipes around making use of some of the items that have been kicking around for awhile. That included some dried peaches. Hailing from Frog Hollow, these dried peaches are pretty fantastic as far as dried fruits go. The problem is that dried fruits are just not something I think to cook or bake with very often so it’s easy for them to get forgotten about, pushed to the back of the pantry. These cookies are perfect for giving them their rightful place.
And to make them extra special, I used a bit of the leftover Chai Spice Mixture that I concocted back when I made Blueberry & Chai-Scented Crumble Pancakes. It’s subtle in this recipe but really rounds out the flavor and adds lovely notes of spice and warmth. I love that it adds depth to the cookies without overpowering the peaches. Tasting the dough raw I was afraid the cardamom might be overpowering, but the heat of the oven softens it. These cookies are a new favorite of mine and perfect for anyone who loves oatmeal cookies but could do without the raisins.
Adapted from Sunny Anderson
Yields 26 cookies
-3/4 cup all-purpose flour
-1/2 teaspoon baking soda
-3/4 teaspoon Chai Spice Mixture
-1 stick butter, softened
-1/2 cup brown sugar
-1/4 cup sugar
-1 large egg
-1 ½ cups rolled oats
-1/2 cup dried peaches
-1/2 cup chopped toasted pecans
-1/2 cup cinnamon 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, salt, and Chai Spice Mixture. 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 cinnamon chips. Mix until combined.
Line 2 cookie sheets with parchment. With wet hands or a small cookie scoop make 20 balls from the dough placing evenly among sheet trays.
Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on the cookie sheets for 1 minute. Remove to cooling racks to cool completely.