Every once in awhile, you just need to stop everything and make some cookies.
This recipe is from Food Network Magazine, May 2011.
Substitutions made, noted below.
Nutty White Chocolate & Peach Oatmeal Cookies
3/4 c all-purpose flour
1/2 tsp baking soda
pinch of salt
1 stick unsalted butter, softened
1/4 c packed light brown sugar
1/4 c packed dark brown sugar – I used all light brown sugar
1/4 c granulated sugar
1 large egg
1 1/2 c rolled oats
1/2 c dried peaches – I used dried apricots
1/2 c chopped walnuts – I used pecans
1/2 c white chocolate chips
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees.
In a small bowl, whisk the flour, baking soda and salt. In a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy. Add the egg and mix on low speed until incorporated. Slowly add the flour mixture, oats, dried peaches, walnuts and white chocolate chips and mix until combined.
Line 2 baking sheets with parchment paper. With wet hands, make 20 balls from the dough and put on the prepared baking sheets about 2 inches apart. Press down on the dough balls with the palm of your hand to make flat circles.
Bake the cookies until golden and still a bit tender in the center, 15 to 17 minutes. Remove from the oven and let sit on the baking sheets for 1 minute, then transfer the cookies to a rack to cool completely.