Description
Delight in the vibrant flavors of these Zesty Lemon Oatmeal Cookies, featuring a perfect balance of tangy lemon zest and hearty old-fashioned oats. Soft and chewy with a sweet citrus aroma, these cookies are an easy-to-make treat ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup (125g) all-purpose flour
- 3/4 tsp (3.8g) baking soda
- 1/4 tsp (1.5g) salt
- 1 1/2 cup (135g) old-fashioned oatmeal, uncooked
Wet Ingredients
- 1 cup (226g) butter, softened
- 1 1/3 cup (267g) granulated sugar, divided
- 1 tsp (5ml) lemon extract
- Grated zest from 1 medium lemon
Instructions
- Scoop & Shape the Dough: Start by scooping the dough into balls using a cookie scoop. Aim for about a tablespoon each. Once scooped, roll them gently in your hands until they are smooth. If the dough is too sticky, lightly dust with flour to make it easier to handle. Avoid making them too large, as they will spread too much while baking.
- Chill the Dough: After shaping the dough balls, place them in the refrigerator for about 15 minutes. This chilling step helps the cookies hold their shape better during baking and prevents them from spreading too much, resulting in a perfect texture.
- Bake for Sweet Aroma: Preheat your oven and bake the lemon oatmeal cookies until the edges turn golden brown. The kitchen will fill with a delightful citrus aroma. Keep a close watch on baking time to avoid overbaking, which can make the cookies crunchy instead of chewy.
- Let Them Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack. This allows the cookies to set and firm up, ensuring the ideal soft and chewy texture when enjoyed.
Notes
- Use room temperature butter for easier mixing and better texture.
- Adding a little flour to sticky dough prevents excessive spreading.
- Do not skip chilling the dough to maintain cookie shape.
- Baking time may vary depending on your oven; monitor closely.
- Lemon zest enhances the citrus flavor; fresh lemons are best.
