Description
Soft and chewy oatmeal cookie topped with fresh peaches, a cinnamon cream cheese buttercream, and a buttery streusel topping.
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 1/2 cups rolled oats
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon salt
- 5 medium to large peaches
- 1/2 cup brown sugar
- 3 tablespoons water
- 1/4 teaspoon cinnamon
- dash of table salt
- 3 tablespoons cornstarch
- 1/3 cup cold water
- Squeeze of 1 small lemon
- 1/4 cup light brown sugar
- 2/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of salt
- 4 tablespoons unsalted butter, cold and cubed
- 4 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon alcohol-free vanilla flavoring
- 2 cups powder sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter: Cream together room temperature butter, brown sugar, and granulated sugar until light and fluffy.
- Add Egg: Beat in the room temperature egg for 30 seconds until smooth.
- Mix Dry: Whisk together flour, cornstarch, rolled oats, cinnamon, nutmeg, baking powder, and salt.
- Combine: Gradually add dry ingredients to wet ingredients on low speed until just combined.
- Form Cookies: Portion dough into seven large balls using a cookie scoop.
- Bake Cookies: Bake for 14-15 minutes until edges are golden brown; press down to 1/2 inch thick while warm and cool completely.
- Cook Peaches: Simmer diced peaches with water, brown sugar, cinnamon, and salt until soft.
- Thicken Filling: Stir in a slurry of cornstarch and cold water; cook 3-4 minutes until thickened, then stir in lemon juice.
- Prepare Streusel: Mix light brown sugar, flour, cinnamon, and salt; cut in cold cubed butter until crumbly.
- Bake Streusel: Bake at 400°F (200°C) for 8-10 minutes, stirring halfway; cool completely.
- Make Frosting: Cream softened butter and cream cheese; beat in powdered sugar, alcohol-free vanilla flavoring, cinnamon, and salt.
- Assemble: Spread 1-2 tablespoons of peach filling on a cooled cookie, pipe a swirl of frosting on top, and sprinkle with streusel.
Notes
Ensure butter, eggs, and cream cheese are at room temperature for a smooth frosting and batter. Use the spoon-and-level method for measuring flour.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 620 kcal
- Sugar: 48 g
- Sodium: 310 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 95 mg