Description
These lemon oatmeal cookies combine the brightness of fresh lemon with the hearty texture of rolled oats. Soft, chewy, and slightly crisp around the edges, they’re a refreshing twist on a classic treat.
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
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy.
- Beat in the eggs one at a time, then add the lemon juice, lemon zest, and vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Fold in the rolled oats until evenly incorporated.
- Drop rounded tablespoons of dough onto the baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are set.
- Cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger lemon flavor, add lemon extract or top with lemon glaze.
- White chocolate chips, dried cranberries, or nuts make great add-ins.
- Use rolled oats for a chewier texture.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
