Oatmeal Cookies with Lemon Chips

As I have mentioned, my husband and I like to pick up interesting ingredients when we see them. My husband surprised me when he did an online order and picked up lemon chips. They are like chocolate chips, but lemon flavored. They aren’t made of white chocolate, but that’s what recently most closely. He wanted me to find a recipe to use the chips, which seemed like a fun challenge. 

When we first got the chips, I looked for recipes and I couldn’t find anything that looked compelling. A little time passed and I happened to come across this recipe, which originally called for caramel bits. I have made a number of recipes from this site, and they turn out well, so I was confident I could make a change and have a good result. Lemon chips are fairly obscure- so feel free to use caramel bits, cinnamon chips, or whatever you have on hand.

This is a traditional oatmeal cookie with cinnamon, and the lemon flavor would complement that perfectly. The dough was easy to make, and the cinnamon adds so much to these cookies! This recipe makes quite a few cookies, so if you don’t need a huge batch you can make half a recipe. I usually look at the quantity of flour (and oats in this case) and 4-1/2 cups of flour/oats is a lot! These cookies are so good; the oat/lemon/cinnamon combo can’t be beat.

Oatmeal Cookies with Lemon Chips
1 cup butter, room temperature
¾ cup sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla 
1 ½ cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
3 cup oats
1-1/2 cups lemon chips

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

In a large mixer bowl, combine the butter, sugar, brown sugar, eggs, and vanilla. Mix on medium until the mixture is well combined. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. With the mixer running on low, gradually add the flour mixture. When the flour has almost disappeared into the dough. Fold in the oats and lemon chips with a spatula.

Shape into 1-1/4” rounds on the prepared baking sheets. 

Bake for 10-12 minutes, until the cookies look set and are beginning to brown along the edges. Allow the cookies to cool on the baking sheet for 10 minutes, then remove the cookies to a wire rack to cool completely.

Recipe from Six Sisters’ Stuff