Peach cobbler cookie

  pin recipe

PREP TIME 30 mins

COOK TIME 12 mins

COURSE Dessert

SERVINGS 15 cookies

ingredients

  

OATMEAL COOKIE BASE

• 1 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 1 tbsp plain greek yogurt or sour cream
• 2 eggs
• 1 tbsp vanilla
• 3 1/2 cups flour
• 1 1/2 cups rolled oats
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp baking powder

PEACH FROSTING & TOPPING

• 1/2 cup butter room temp
• 4 cups powdered sugar
• 1 tbsp plain greek yogurt
• 1 tsp vanilla
• 1-2 tsp peach juice
• pinch of salt
• 2 fresh peaches or 1 can of peaches thinly sliced
• cinnamon

instructions

 

• Preheat the oven to 325. Add butter and both sugars to a bowl. Mix for 2-3 minutes. Add greek yogurt, eggs, and vanilla and mix until combined.
• Add flour, rolled oats, salt, cinnamon, and baking powder. Mix until dough is just combined. Using a large (1/4 cup) cookie scoop, scoop the dough onto a lined baking sheet. 
• Bake at 325 for 10-13 minutes. The cookies will still look a little doughy when you take them out of the oven — this is perfect. After the cookies cool for 5 minutes, transfer them to the fridge to finish cooling.
• While the cookies cool, make the frosting. Add the butter to a bowl and mix for 3-4 minutes. Add powdered sugar, greek yogurt, vanilla, peach juice, and salt, and mix an additional 3-4 minutes. The frosting should be smooth and easy to spread.
• Frost each cookie and top with a few slices of peach. Dust the cookies with cinnamon and transfer to the fridge to chill for at least 30 minutes. Keep in the fridge until you’re ready to serve them. These cookies are best cold! Enjoy

Juicy Hamburgers with Mushroom

This recipe is from Cooks Illustrated and recommended by Mom

Makes: 4 burgers

Total Time: 35 minutes, plus 20 minutes chilling

12 oz white mushrooms, trimmed

1 lb 80% lean ground beef, broken into roughly 1 1/2 in pieces

1 1/4 tsp kosher salt

1/2-2 tsp pepper

1 1/2 tsp vegetable oil

4 slices American, Swiss, or cheddar cheese (optional)

1 hamburger buns, toasted

1. Process mushrooms in food processor until smooth paste forms (past will resemble thick oatmeal), scraping down sides of bowl as needed, about 1 minute. Transfer to large bowl and cover. (Do not wash out processor bowl.)
   
   
2. Microwave mushrooms until liquid released begins to boil, about 3 minutes, stirring halfway through. (Do not walk away during final minute; mushrooms could boil over.) Transfer mushrooms to large fine-mesh strainer set over bowl. Using spatula, press on mushrooms to extract 1/2 cup liquid (if more than 1/2 cup is removed, stir extra liquid back into mushrooms.) Discard liquid and return mushrooms to bowl. Refrigerate mushrooms until room temperature, about 20 minutes. 
   
   
3. Return mushrooms to processor bowl. Add beef and salt and process until mixture is uniform and begins to pull away from side of bowl, about 20 seconds. Divide mixture into 4 equal portions and shape patties that are 4.5 inches in diameter. Sprinkle both sides of each patty with pepper. (Patties can be refrigerated overnight or tightly wrapped and frozen for up to 1 month; if frozen, thaw before cooking.)
   
   
4. Heat oil in 12 in skillet over medium-high heat until shimmering. Transfer patties to skillet and cook until well browned on both side and burgers register 135 degrees (for medium-rare) or 155 (for medium-well), 6 to 10 minutes. If using cheese, place 1 slice on each burger 1 minute before burgers finish cooking. Transfer burgers to plate and let rest for 5 minutes, then transfer to buns and serve.  
   Note: If all of the patties do not fit in the skillet, start by cooking three patties until they shrink slightly, about 2 minutes, before adding the remaining patty. 
   
   

Serve with your favorite burger toppings.