Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2/3 cup peach jam; 1/3 cup peaches, (chopped ot thinly sliced ); 2 sticks salted butter; 1 cup brown sugar; 2 large eggs, at room temperature; 1 tablespoon vanilla extract; 2 cups all-purpose flour; 2 cups old fashioned oats; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1 teaspoon sea salt; 1 stick salted butter; 1 1/2 -2 cups powdered sugar; 2 tablespoons milk/cream/water; 1 teaspoon vanilla extract; 1/4 teaspoon cinnamon

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https://www.halfbakedharvest.com/iced-brown-butter-peach-oatmeal-cookies/

Iced Brown Butter Peach Oatmeal Cookies. - Half Baked Harvest

Soft and chewy brown butter oatmeal cookies swirled with fresh peaches and peach jam, then topped with the dreamiest brown butter vanilla icing. The perfect cookie to bake while peaches are at their sweetest!

Rezept

Dessert

Zubereitungszeit ca. 40 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 15 Minuten

Zutaten:

2/3 cup peach jam
1/3 cup peaches, (chopped ot thinly sliced )
2 sticks salted butter
1 cup brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
2 cups old fashioned oats
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon sea salt
1 stick salted butter
1 1/2 -2 cups powdered sugar
2 tablespoons milk/cream/water
1 teaspoon vanilla extract
1/4 teaspoon cinnamon

Arbeitsschritte:

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. Stir together the jam and peaches.2. Brown the butter in a skillet over medium heat, about 3 to 4 minutes. Cool for 5 minutes.3. In a mixing bowl, whisk in the brown sugar, eggs, and vanilla. Whisk in the brown butter. Stir in the flour, oats, baking soda, cinnamon, and salt until just combined. Stir in the peaches, leaving ribbons of jam throughout the dough. Try not to overmix it. 4. Scoop the dough into 2 tablespoon-size balls and place 2 inches apart on the baking sheet. Bake for 10 to 11 minutes, rotating the pan halfway through, until just set around the edges. Cool on the baking sheet.5. To make the icing, brown the butter. Cool for 5 minutes, then whisk in the powdered sugar, milk, vanilla, cinnamon, and sea salt until smooth. Dip or drizzle each cookie in the icing, let the icing set up. Store in an airtight container for up to 4 days.