Lemon Oatmeal Cookies Tested Recipe

Lemon Oatmeal Cookies Recipe

This is an adult version of an Oatmeal Cookie tastes of butter, lemon, and oats with a wonderful crisp texture that seems to just crumble in your mouth. The subtle lemon flavor in this cookie comes from using pure lemon extract. If you prefer a more pronounced lemon flavor, add a tablespoon of lemon zest to the batter. I recommend using unsalted butter in this recipe as the flavor is sweeter and not overpowered by the salt.

If you are unfamiliar with oats, they are a cereal grain that is rich and flavorful and comes in many forms. The oat flakes (rolled oats) that we are most familiar with were first produced in 1877 by the The Quaker Mill Company. By 1884 they began selling their product, calling it "Quaker Oats", in the now famous cardboard canister with its distinctive red, white and blue label. An interesting fact is that Quaker Oats is said to have been not only the first packaged food in America but also the first product to be mass marketed in the U.S. Old-fashioned rolled oats are not to be confused with quick-cooking rolled oats which are oats that have been cut into pieces before being steamed and rolled into thinner flakes. They cook quickly, in about 5 minutes, but their flavor and texture are not the same as old-fashioned rolled oats.

Note: For the children in your family you might like to try the Oatmeal Cookie recipe on the site.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. Set aside.

In a small bowl whisk together the flour, baking soda, and salt.

In bowl of electric mixer, with the paddle attachment, cream the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the lemon extract and beat to combine. Add the flour mixture and beat just until incorporated. Fold in the old-fashioned oats.

For small cookies place about 1 tablespoon of batter on the prepared baking sheet, spacing cookies about 2 inches (5 cm) apart. For larger cookies, use about 2 tablespoons of batter. (To have the cookies all the same size I use an ice cream scoop). Flatten cookies slightly with the palm of your hand and bake until light golden brown. (For small cookies about 10 minutes and for larger cookies about 15- 17 minutes). Remove from oven and let cookies cool about two minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 24 large cookies.

1 cup (140 grams) all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

1 teaspoon pure lemon extract

1 1/2 cups (130 grams) old-fashioned rolled oats