Peach Oatmeal Flax Cookies

I still have a sweet tooth. I try to satiate that sweet tooth with fruit, but every once in a while a good cookie is the only solution. I now bake all of my cookies with at least half whole wheat flour, honey or molasses instead of refined white sugar (not always possible due to moisture content), and I love to add ground flax!

These cookies were inspired by my breakfast one day last week, where I topped my oatmeal with fresh peaches. So good! And the cookies turned out great too! (Excuse the bad picture, they really tasted good!)

Peach Oatmeal Flax Cookies

3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2/3 cup butter, softened
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups whole wheat flour

2 tablespoons ground flax
2 teaspoons baking powder

1 teaspoon salt
2 1/2 cups quick-cooking oats
2 medium peaches, pitted, peeled and diced
1 cup raisins

In a large bowl, cream together the sugars, butter, eggs and vanilla until light and fluffy. In a medium bowl, combine flour, flax, baking powder and salt. Add dry ingredients to the wet ingredients and mix until smooth. Fold in the oats, peaches and raisins. Refrigerate for at least 30 minutes.

Preheat oven to 350 degrees. Drop dough by tablespoonful onto nonstick cookie sheets. Bake for 10 to 15 minutes, until golden. Remove from baking sheets and cool on wire racks.