Peach and Oatmeal Cookies with Maple Glaze

In the summer time it's wonderful to mix in fresh stone fruit into oatmeal cookies. Peach and apricot are my two favorite for this recipe.

Luca Trovato

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Ingredients

3/4 cup firmly packed brown sugar		2 teaspoons baking powder
3/4 cup granulated sugar		1 teaspoon kosher salt
2/3 cup butter, softened		2 1/2 cups quick-cooking oats
2 large eggs		2 medium peaches, pitted peeled and diced
1 1/2 teaspoons vanilla extract		1 cup powdered sugar
1 1/2 cups all purpose flour		1 - 1 1/2 tablespoons maple sugar

Total:

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1
With an electric mixer and a paddle attachment, cream the brown sugar, sugar and butter until light and fluffly. Add the eggs one at a time and vanilla until mixed well. Combine flour, baking powder and salt in a medium bowl and stir into the egg mixture until smooth. Fold in oats and peaches. Refrigerate until chilled, about 30 minutes. Preheat the oven to 350°
2
Drop 2 tablespoonfuls onto nonstick cookie sheets.
3
Bake for 10 to 15 minutes, until golden. Cool on wire racks. In a small bowl, combine the powdered sugar with the maple syrup until a thick glaze. When the cookies are cool, top each cookie with the glaze.

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