July 27, 2018
Breakfast cookies taken to the next level
These are the epitome of summer cookies.
Although I definitely prefer fall cookies (pumpkin for sure) over any other type, these cookies are pretty high up there on the cookie spectrum. They are also easily customizable so if you don’t have peaches in the fridge, add fresh blueberries, strawberries, or really any fruit that is currently in season. When that rule applies, you know it’s a good cookie.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Peaches and Cream Oatmeal Cookies
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon almond extract
- 1/2 cup light, packed brown sugar
- 1-1/4 cups all-purpose flour
- 1/2 cup old-fashioned, rolled oats
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh peaches, chopped
- 1 cup confectioner’s sugar
- 1-1/2 tablespoons milk
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- Combine butter, egg, almond extract, and brown sugar in a large bowl. Whisk in flour, oats, cinnamon, baking powder, and salt. Fold in chopped peaches. Scoop about 2 tablespoons dough per cookie onto baking sheet. Bake cookies for 7-9 minutes or until firm to the touch. Allow to cool completely while you make icing.
- To make icing, whisk confectioner’s sugar and milk together until very smooth. Add more milk or confectioner’s sugar based on your desired consistency. When cookies have cooled completely, drizzle with icing. Enjoy fresh or store in refrigerator for up to 5 days!
