Recipe

Step 1

Preheat oven to 350º F. Line baking sheets with parchment paper or silicon baking mats.

Step 2

Heat butter and brown sugar in a 2-quart saucepan over medium heat, stirring frequently with a wooden or silicon spoon, until butter has melted and mixture is smooth. Remove from heat.

Step 3

Stir in oats, flour, salt, vanilla, and crushed pink peppercorns.

Step 4

Let cool for a couple of minutes (so that the egg doesn’t cook). Then add egg and stir to combine well.

Step 5

Drop cookie batter by the teaspoon onto prepared baking sheets, leaving about 2 inches between each cookie to allow them to spread.

Step 6

Bake for 5-7 minutes, watching closely to prevent them from over-baking. The cookies should be golden brown.

Step 7

Allow to cool on the cookie sheet for 30 seconds and remove onto racks. Before they completely cool and harden, crumble the cookies.

Step 8

Cut peaches in half. Brush with olive oil. Grill on a hot grill, until soft and glistening, but still totally intact, about 3 minutes a side.

Step 9

Place grilled peaches down on a gorgeous plate, add a large handful of the crumbled cookies and a couple dollops of the Skyr. Serve and Enjoy!

Step 10

If you are gluten-free, enjoy this with gluten-free granola. My Favorite is Udi’s.