Name: Lemon Oatmeal Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 3 cups rolled oats

These lemon oatmeal cookies are a delightful twist on a classic treat, blending the brightness of fresh lemon with the hearty texture of rolled oats. Soft, chewy, and slightly crisp around the edges, they strike the perfect balance between sweet and zesty. Whether I’m looking for a quick snack or a light dessert, these cookies always satisfy. Lemon Oatmeal Cookies

Why You’ll Love This Recipe

I love how refreshing these cookies are—thanks to the lemon zest and juice, they have a citrusy zing that really wakes up the taste buds. The oats add a satisfying chewiness that makes every bite hearty and wholesome. Plus, the ingredients are pantry staples, and the dough comes together quickly with minimal fuss. These are the kind of cookies I keep coming back to again and again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Eggs
Fresh lemon juice
Lemon zest
Vanilla extract
Rolled oats

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, and salt.
In a separate large bowl, I cream the softened butter with both sugars until the mixture is light and fluffy.
Then I beat in the eggs, one at a time, followed by the lemon juice, lemon zest, and vanilla extract.
I gradually mix in the dry ingredients, stirring just until combined.
Next, I fold in the rolled oats until everything is evenly incorporated.
Using a spoon or cookie scoop, I drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
I bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Finally, I let them cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies. The total time, including prep and baking, is approximately 30 minutes—15 minutes for prep and 10–12 minutes for baking, plus cooling time.

Variations

When I want to switch things up, I sometimes add white chocolate chips for a creamy sweetness that complements the lemon. Dried cranberries or chopped nuts also make great additions for a bit of texture and tartness. If I prefer a stronger lemon flavor, I add a little lemon extract or top the cooled cookies with a simple lemon glaze.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer in a zip-top bag for up to 3 months. To reheat, I simply leave them out at room temperature or warm them in the microwave for 10–15 seconds to bring back their soft texture.

FAQs

How do I make the cookies extra lemony?

I like to add an extra tablespoon of lemon zest or a few drops of lemon extract to boost the citrus flavor.

Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly softer. I personally prefer rolled oats for the best chewiness.

Do these cookies spread a lot?

They spread moderately. I always leave enough space between them on the baking sheet to avoid them merging.

Can I make the dough ahead of time?

Absolutely. I refrigerate the dough for up to 48 hours or freeze it in scooped portions for easy baking later.

What’s the best way to zest a lemon?

I use a microplane or fine grater to gently scrape the yellow outer layer, avoiding the bitter white pith underneath.

Conclusion

Lemon oatmeal cookies bring together the bright flavors of citrus with the comforting texture of oats in one irresistible treat. They’re easy to make, endlessly adaptable, and perfect for any time of the year. I always find myself making a second batch—not just because they’re so good, but because they disappear fast!