Iced Brown Butter Peach Oatmeal Cookies
These soft and chewy oatmeal cookies feature fresh peaches and a rich brown butter icing.
dailyrecipesbook.comThere is something special about the combination of brown butter and fresh peaches. These cookies have a lovely chewy texture thanks to the oats, and the peach jam adds just the right amount of sweetness to make every bite feel like summer.
I love making these when peaches are at their peak at the farmers market. A quick tip is to make sure your brown butter is completely cooled before you start mixing, because this prevents the butter from melting the sugars too quickly.
Ingredients
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup chopped fresh peaches
- 1/4 cup peach jam
- 1 cup powdered sugar
- 2 tablespoons brown butter
- 1 tablespoon milk
Instructions
- 1
Place the butter in a saucepan over medium heat. Cook until it turns golden brown and smells nutty, then remove from heat and let it cool.
- 2
In a large bowl, cream together one cup of the browned butter with the brown sugar and granulated sugar.
- 3
Beat in the egg and vanilla extract until the mixture is smooth.
- 4
Stir in the flour, baking soda, and salt until just combined.
- 5
Fold in the rolled oats, chopped peaches, and peach jam gently.
- 6
Drop spoonfuls of dough onto a lined baking sheet and bake at 350 degrees Fahrenheit for 10 to 12 minutes.
- 7
Whisk the powdered sugar, two tablespoons of browned butter, and milk together to create the icing.
- 8
Drizzle the icing over the cooled cookies before serving.
๐ก Tips
Store these cookies in an airtight container in the fridge for up to three days because of the fresh fruit. They taste wonderful served slightly chilled or at room temperature with a cold glass of milk.
Made this recipe? Let us know how it went.
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