Lemon oatmeal cookies: a combination that sounds unusual, but trust me, it’s a match made in dessert heaven. These cookies have the heartiness of oatmeal and a burst of zesty lemon that’s absolutely divine. They’re perfect with a cup of tea on a rainy afternoon or as a sweet treat after a long day. And the best part? This recipe is incredibly easy, even for beginner bakers.
Let’s Gather Our Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup lemon juice (freshly squeezed is best!)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
Tools of the Trade:
- Baking sheets
- Parchment paper
- Mixing bowls
- Electric mixer (optional, but helpful!)
- Measuring cups and spoons
- Zester (or a fine grater)
- Juicer (if you’re using fresh lemons)
Baking Up Some Sunshine:
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Preheat and prep: Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
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Cream the butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This is where an electric mixer comes in handy!
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Incorporate the wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice until well combined.
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Dry ingredients unite: In a separate bowl, whisk together the flour, baking soda, and salt.
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Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
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Oatmeal time: Stir in the rolled oats until they’re evenly distributed throughout the dough.
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Scoop and bake: Drop rounded tablespoons of cookie dough onto your prepared baking sheets, leaving about 2 inches between each cookie.
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Golden perfection: Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
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Cooling time: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
A Few Tips from My Kitchen to Yours:
- Zest carefully: When zesting the lemons, avoid grating the white pith, as it can be bitter.
- Don’t overbake: Overbaking can result in dry cookies. Keep a close eye on them and take them out of the oven when the edges are just starting to turn golden brown.
- Storage: Store your lemon oatmeal cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.
Serving Suggestions:
These cookies are delicious on their own, but here are a few ideas to take them up a notch:
- Dust with powdered sugar for a touch of sweetness.
- Drizzle with a simple lemon glaze made with powdered sugar and lemon juice.
- Pair them with a scoop of vanilla ice cream for a classic dessert combination.
Lemon Oatmeal Cookies Ingredients
Lemon Oatmeal Cookies Baking Sheet
There you have it—a simple and delicious recipe for lemon oatmeal cookies. I can’t wait for you to try these delightful treats! Share your baking experience and photos in the comments below. Happy baking!
