Directions: |
Directions: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
TIPS & NOTES:
This cookies spread quite a bit so I used my smallest cookie scoop (about 1 Tablespoon size) so they didn’t get too big and run together.
The recipe does not contain eggs, it is not a typo so no need to email me to ask me!
Do a test cookie first to see how much they spread. If they spread too much add another tablespoon of flour. |
This recipe for Lemon Oatmeal Cookies is from