3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2/3 cup butter or margarine, softened
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups whole wheat flour
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 mixing bowl, cream the brown sugar, sugar, butter, eggs and vanilla until light and fluffy. Combine whole wheat flour, baking powder and salt in a medium bowl and stir into egg mixture until smooth. Fold in oats, peaches and raisins. Refrigerate until chilled, about 30 minutes.
Preheat oven to 350°F.
Drop by the tablespoonful onto nonstick cookie sheets.
Bake for 10 to 15 minutes, until golden. Cool on wire racks.
makes 36 cookies.