Friday, April 26, 2024

Lemon Oatmeal Cookies

Two thin oat cookies flavored with lemon, photographed on a blue and white kitty plate

Since my cache of cookies that I have baked was dwindling, I wanted to make a couple of things to have in reserve. I didn’t quite know what I wanted to make, but I searched my recipes and figured that I was good with the exception of lemons for lemon zest. We picked up a couple of lemons at the store and headed home, knowing I could make something great!

One recipe that I made called for the zest of three lemons, but I edited that website slightly and used only one lemon. Having lemons on hand, I found this recipe that sounded great and it was also easy to convert this to a dairy free recipe. I try to make dairy-free recipes from time to time, and by substituting vegan butter here this cookie is instantly dairy free. The vegan butter tends to be softer, so I did end up chilling the dough for a short time to firm it up.

The original recipe had you flatten the cookie with a glass dipped in sugar, but I simply rolled the cookie dough in sugar. The cookies are extremely flat, and I don’t really think that you need to flatten the cookies. I did a little, but I don’t think it made much difference. While these cookies are flat, they are super crunchy and oaty. Oats and lemon are such a good combination, and these simple cookies fit the bill.

Lemon Oatmeal Cookies
1 cup butter or vegan butter, room temperature
1 cup sugar
1 teaspoon lemon extract
Zest from 1 lemon
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup old-fashioned oats
Additional sugar or sanding sugar

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, combine the butter and sugar and mix on medium until light. Scrape down the sides of the bowl and add the lemon extract and zest. Stir on medium to combine. With the mixer running on low, gradually add the flour, baking soda, and salt. Once those ingredients are incorporated, mix in the oats with a spatula.

Shape the dough into tablespoon-sized balls. Roll the dough balls in sugar and place on the prepared baking sheets. Flatten the cookies slightly with the palm of your hand.

Bake the cookies for about 10-11 minutes, until golden. Some of the edges may be a little loose, but I tidied those up with a small metal spatula. Allow the cookies to cool on the baking sheet for 10 minutes and then cool completely on a wire rack.

Recipe from Leigh Anne Wilkes

1 comment:

Neel Shah said...

I appreciate you sharing this helpful information. It has been very beneficial.

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