Special equipment: An 8- or 9-inch oven-safe nonstick skillet
Position oven racks in the center and upper third of the oven, put a baking sheet or piece of foil on the middle rack and preheat the oven to 425 degrees F.
In a small bowl, crumble the cookie dough into large chunks; refrigerate.
Strain the peaches and gently toss in the strainer to remove all excess liquid. Transfer the peaches to a medium bowl, add the cornstarch and stir until the cornstarch dissolves completely. Add the lemon juice and cinnamon, and toss to coat. Stir in the jam.
Mound the peaches in an 8- or 9-inch oven-safe nonstick skillet, and bring to a simmer over medium-high heat. (The skillet will be pretty full, but the peaches will cook down.) Simmer, partially covered, for about 10 minutes, gently stirring and turning the peaches up from the bottom occasionally.
Strew the cookie dough on top of the peaches, leaving space between chunks. Sprinkle the dough with the sugar, and bake on the upper rack of the oven until the cookie crust is golden brown, about 15 minutes. Cool for 15 minutes before serving.
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