Lemon Oatmeal Cookies

Light and crispy Lemon Oatmeal Cookies are the perfect treat for any lemon lover.
Author Leigh Anne Wilkes


  • 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