Description
Homemade lemon oatmeal delights dance with zesty citrus notes and wholesome rolled oats. Sweet-tangy cookies offer a delightful treat you’ll savor with each delectable bite.
Ingredients
Scale
- 1 cup (227 grams / 8 oz) butter, softened
- 2 cups (400 grams) sugar
- Additional sugar for pressing cookies
- 2 large eggs, at room temperature
- 2–¾ cups (340 grams) all-purpose flour
- 1 cup (80 grams) quick-cooking oats
- 2 tsps baking powder
- ¼ tsp salt
- 2 tsps grated lemon zest
- 3 tbsps (45 milliliters / 1.5 fl oz) lemon juice
Instructions
- Cream Preparation: Whip butter and sugar in a spacious mixing vessel until the mixture transforms into a cloud-like, airy consistency, ensuring thorough blending for 5-7 minutes.
- Egg Integration: Gently incorporate eggs one at a time, meticulously mixing after each addition to create a smooth, homogeneous texture, then infuse with vibrant lemon zest and tangy lemon juice.
- Dry Ingredient Combination: In a separate bowl, thoroughly combine flour, hearty oats, leavening agent, and a pinch of salt using a wire whisk, then gradually fold into the creamy mixture, blending until a uniform dough forms without overmixing.
- Dough Resting: Wrap the dough securely and allow it to rest in the refrigerator for two hours, enabling the flavors to meld and the texture to firm up.
- Oven Preparation and Shaping: Warm the oven to 375°F and line baking sheets with parchment paper, then extract the chilled dough and form neat, rounded tablespoon-sized spheres, positioning them with ample spacing on the prepared sheets.
- Flattening and Sugaring: Lightly coat a glass bottom with cooking spray, then dip into granulated sugar to create a sweet, non-stick coating, and gently press each dough ball with the sugared glass, flattening them into uniform discs and recoating the glass as needed.
- Baking and Cooling: Slide the trays into the preheated oven and bake for 6-8 minutes, watching for delicate golden-brown edges that signal perfect doneness, then carefully transfer the freshly baked cookies to cooling racks, allowing them to crisp and set completely before serving.
Notes
- Whip with Patience: Spend 5-7 minutes beating butter and sugar to achieve a light, fluffy texture that’s crucial for soft cookies.
- Egg Incorporation Technique: Add eggs one at a time, mixing thoroughly to prevent curdling and ensure a smooth, consistent batter.
- Chill for Success: Refrigerating the dough for two hours helps develop deeper flavors and prevents cookies from spreading too much during baking.
- Sugar Glass Trick: Use a sugar-coated glass bottom to flatten cookies evenly, creating a professional-looking uniform shape with a sweet exterior crunch.
- Prep Time: 15 minutes
- Cook Time: 6-8 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 162
- Sugar: 17 g
- Sodium: 22 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 33 mg