So I thought I was about lemoned out and had shared enough lemon recipes with you but then the Oregonian went and put a recipe for Oatmeal Lemon Cookies in the FoodDay section last week and I knew I had to try it!
Oatmeal and lemon is not a combination I usually put together but it works! The recipe is similar to a cookie that was available at the Portland Art Museum . The author of the article (sorry I don’t have their name – I cut out the recipe but that was it) had this to say about their experience with the cookies nearly twenty years ago:
“I don’t remember the exhibits, but I’ll never forget those elegant cookies. Their elusive, lemony flavor makes them the ideal accompaniment to an evening’s dessert, such as fresh fruit, ice cream or sorbet.”
The cookie would also make a perfect tea time cookie. It makes a light, crisp delicate cookie.
The recipe tells you to lightly flatten the cookies but I must have made mine too big because this is what happened.
So with the next batch I decided to use my smaller cookie scoop and not flatten them and it worked better.
The cookies were a hit with the women and I will definitely be making them again!
Oatmeal Lemon Cookies
1 cup flour
3/4 tsp baking soda
1/4 tsp salt
1 C unsalted butter ( 2 sticks)
1 1/3 C granulated sugar, divided
1 tsp lemon extract
Grated zest from 1 medium lemon
1 1/2 C old-fashioned oatmeal, uncooked
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Into a medium bowl, whisk together the flour, baking soda and salt.
In a stand mixer set on low speed, beat the butter and 1 cup sugar until creamy and light in color, 4 to 5 minutes, scraping down the sides and bottom of the bowl as necessary. On medium speed, add the lemon extract and zest and beat until blended. Slowly add the flour mixture, beating on low until blended. Add the oatmeal and beat until blended.
Using a tablespoon measure, scoop out some dough and roll it between your hands to form a ball (if the dough sticks to your hands, keep a bowl of cold water nearby and occasionally dip your hands in, shaking off the excess) Place the cookies, 2 1/2 inches apart on the baking sheet. Place the reserved 1/3 cup sugar in a small bowl alongside another small bowl filled with water.
Lightly dip the bottom of a flat glass in the water and then in sugar. Lightly flatten each cookie, refreshing the glass with every one or two cookies. Bake until the tops are just golden, about 12 minutes. Let the cookies firm and cool slightly on the baking sheet before transferring to a rack to cool completely. Makes about 2 1/2 dozen cookies