Lemon Oatmeal Cookies
These chewy lemon oatmeal cookies bring together the brightness of citrus and the hearty comfort of oats.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice freshly squeezed
- Zest of 2 lemons
- 1 teaspoon vanilla bean paste
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups old-fashioned oats
- 1 cup white chocolate chips optional
- Lemon Glaze
- 1 1/4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then add lemon juice, zest, and vanilla bean paste.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet mixture.
- Fold in oats and white chocolate chips.
- Drop 2-tablespoon portions of dough onto prepared sheets, flatten slightly.
- Bake for 10-12 minutes until edges are golden.
- Let cool on sheets before transferring to a wire rack.
- For glaze, whisk powdered sugar, lemon juice, and zest until smooth.
- Drizzle glaze over cooled cookies and allow to set.
Notes
- The batter may look curdled when adding lemon juice; it will smooth out later.
- Cookies can be frozen unbaked for up to 3 months.
- Cookies can be frozen unbaked for up to 3 months.