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.