Ingredients:
Oatmeal cookie base:
- 1 cup butter
- 1 cup white sugar
- 1 cup brown sugar
- 1 Tablespoon plain greek yogurt
- 2 eggs
- 1 Tablespoon vanilla
- 3 1/2 cups flour
- 1 1/2 cup rolled oats
- 1 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon baking powder
Peach Frosting:
- 1/2 cup butter, room temp
- 4 cups powdered sugar
- 1 Tablespoon plain greek yogurt
- 1 teaspoon vanilla
- 1-2 teaspoon peach juice
- pinch of salt
For the topping:
- 2 fresh peaches (or 1 can) thinly sliced and cinnamon
Directions for Cookies:
Preheat oven to 325. Add 1 cup butter, 1 cup white sugar, 1 cup brown sugar to a bowl. Cream for 2-3 minutes. Add 1 Tablespoon plain greek yogurt, 2 eggs, 1 Tablespoon vanilla and mix well until combined. Add 3 1/2 cups flour, 1 1/2 cup rolled oats, 1 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon baking powder. Mix until just combined.
Using a large (1/4 cup) cookie scoop, scoop onto lined sheet. Press flat before baking (dough doesn’t spread much). Bake at 325 for 10-13 minutes. Cookies will look a little doughy when you take them out-this is perfect. Let them cool for 5 minutes, then put in fridge to finish cooling.
Directions for Frosting:
Add 1/2 cup room temp butter to a bowl, beat until smooth for 3-4 minutes. Add 4 cups powdered sugar, 1 Tablespoon plain greek yogurt, 1 teaspoon vanilla, a pinch of salt, and 1-2 teaspoon peach juice, to your taste. Fresh peach juice is best. Frosting should be smooth and easy to spread. Frost cookies and top with a few thin slices of peach. Dust with cinnamon. Let chill for 30 minutes before serving. They are best cold!