National Oatmeal Cookie Day – Lemon Oatmeal Cookies

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Oatmeal cookies are a favorite of ours and of many in our extended family. I make a few different variations of my basic go-to recipe to accommodate the preferences in our families. The white chocolate & cranberry version is the most popular one I make, with Andrew being one of their fans. Kelly prefers a plain cookie with no add-ins. Eric is a traditionalist, choosing the raisin studded ones. Gilbert & I like them with dark chocolate and dried cherries. Today, National Oatmeal Cookie Day, is a good time to add another flavor to my oatmeal cookie repertoire.

Lemon Oatmeal Cookies

Lemon Oatmeal Cookies (adapted from tasteofhome.com) Makes: about 6 dozen cookies, Prep Time: 30 minutes, Chill Time: 2 hours, Bake Time: 10 minutes/batch

Ingredients:

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice
  • 2-3/4 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • additional sugar for tops of cookies

Zest & juice the lemon before starting.

Directions:

In a large bowl, cream together the butter and sugar until they are light and fluffy. Beat in the eggs, lemon peel, and lemon juice.

Cream the butter & sugar together, then add in the eggs, zest & juice.

In another bowl, whisk together  the flour, oats, baking powder, and salt.

Mix the dry ingredients together.

Gradually beat the dry ingredients into the creamed mixture.

Add the dry ingredients to the creamed mixture.

Refrigerate the dough, covered, for 2 hours or until it is firm enough to shape.

Preheat the oven to 375°F. Shape the dough into 1″ balls. Place the balls 2 inches apart on Silpat or parchment paper-lined baking sheets.

Shape the dough into balls.

Coat the bottom of a glass with cooking spray, then dip it in a small bowl of sugar. Press the cookies with the bottom of the glass to flatten them, redipping the glass in the sugar as needed.

Flatten the balls.

Bake the cookies for 6-8 minutes or until the edges are light brown. Place the pans on wire racks to cool for 2 minutes.

Cool the pans on wire racks.

Remove the cookies from the pans onto the racks to cool completely. Store them in an airtight container.

A twist of lemon for National Oatmeal Cookie Day!

Oats make wonderful cookies!  ~Linda

Lemon Oatmeal Cookies (adapted from tasteofhome.com) Makes: about 6 dozen cookies, Prep Time: 30 minutes, Chill Time: 2 hours, Bake Time: 10 minutes/batch

Ingredients:

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice
  • 2-3/4 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • additional sugar for tops of cookies

Directions:

In a large bowl, cream together the butter and sugar until they are light and fluffy. Beat in the eggs, lemon peel, and lemon juice. In another bowl, whisk together the flour, oats, baking powder, and salt. Gradually beat the dry ingredients into the creamed mixture. Refrigerate the dough, covered, for 2 hours or until it is firm enough to shape.

Preheat the oven to 375°F. Shape the dough into 1″ balls. Place the balls 2 inches apart on Silpat or parchment paper-lined baking sheets. Coat the bottom of a glass with cooking spray, then dip it in a small bowl of sugar. Press the cookies with the bottom of the glass to flatten them, redipping the glass in the sugar as needed.

Bake the cookies for 6-8 minutes or until the edges are light brown. Place the pans on wire racks to cool for 2 minutes, then remove the cookies from the pans onto the racks to cool completely. Store them in an airtight container.

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