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These are sort of like pancake meets cookie – they’re great served warm off the griddle or wrapped and packed for a lunch. Makes 36 cookies.
Pour hot milk over oats, stir and let cool for 15 minutes. Stir in eggs, oil and maple syrup. In a separate bowl, stir flour, baking powder, salt and cinnamon to combine. Add flour to oat mixture and blend. Stir in peaches and almonds.
Heat a griddle over medium heat and grease lightly. Spoon a generous tablespoonful of batter onto griddle and spread gently to flatten (or use a pancake ring). Cook until browned, about 3 minutes, then turn and cook 2 minutes more.
Enjoy griddle cookies warm or store refrigerated for up to 2 days. Griddle cookies can be reheated in the microwave for 15 seconds on high.
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