Summertime is probably my favorite season of the year! There is sunshine, trips to the beach or lake and lots of cookouts with family and friends. Growing up, I spent a lot of time at my family's lake house and I created some of my best childhood memories there! My parents were teachers so summers were our time to be together and enjoy the warm weather - and with warm weather usually comes lemon flavored goodies (ie lemonade, lemon custard, lemon Italian icee, limoncello, and lemon cookies!)
Shortly after I had my son last year, my grandma came to visit and we made these lemon oatmeal cookies. I fell in love instantly and knew I had to add them to my recipe folder. Lets just say they didn't even make it into the cookie jar before they were nearly gone...
I don't always have a whole lemon on hand so I have made these with bottled lemon juice, omitted the zest, and they still turned out delicious. I do recommend putting down a silicone mat or parchment paper because I have found they stick if placed directly on the cookie sheet.
List of Ingredients
unsalted butter
sugar
eggs
lemon zest
lemon juice
flour
quick oats
baking powder
salt
Step 1: mix the dough
Add the softened butter and sugar into the bowl of your stand mixer. Using the paddle attachment, cream together until light and fluffy. This usually takes around 4 minutes on medium speed.
Add the eggs, lemon juice and lemon zest to the bowl of the stand mixer. Mix on low speed jsut until incorporated, careful not to overmix.
In a separate bowl, add the flour, oats, baking powder and salt. Mix well with a whisk or fork.
With the mixer running on low speed, slowly add the dry mixture, one spoonful at a time. Mix until there are not dry bits left in the bowl. You may need to pause and scrape down the sides with a spatula after all of the flour mixture is added.
Step 2: chill the dough
Cover the dough with plastic wrap or a damp towel. Place the covered dough in the fridge to chill for at least 2 hours or until firm.
Step 3: roll and flatten the dough
Preheat the oven to 375 degrees.
Line a cookie sheet with parchment paper or a silicone mat. Scoop approximately 1 tablespoon of dough at a time and roll into a ball. In a small bowl with additional sugar, add the dough ball and coat. Place the balls 2 inches apart on the lined cookie sheet.
Using the bottom of a cup or a spatula, smash each ball down to a flat disk. If the cup or spatula starts to stick, you can dip it in the sugar and continuing flattening the dough.
Step 4: bake
Place cookie sheet into preheated oven and bake for 8-10 minutes. The edges should barely be a light brown. Over cooking these cookies will make them crunchy.
Allow the cookies to cool directly on the cookie sheet prior to removing with a spatula and eating.
I usually double this recipe and keep most of the prepped dough in the freezer to make them whenever the craving hits. Please give me a follow, leave a comment letting me know what you think and/or check out some of the other recipes posted.
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