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Zesty Lemon Oatmeal Cookies: 10 Minute Magic

Lemon Oatmeal Cookies
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Enjoy these delightful lemon oatmeal cookies, a perfect blend of bright citrus and hearty oats. Soft, chewy, and slightly crisp, they are a refreshing treat for any occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the lemon juice, lemon zest, and vanilla extract.
  5. Gradually mix in the dry ingredients until just combined.
  6. Fold in the rolled oats until evenly incorporated to make your lemon oatmeal cookies.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  9. Let the lemon oatmeal cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra lemon flavor, add more lemon zest or a few drops of lemon extract.
  • Quick oats can be used, but rolled oats provide a chewier texture.
  • These cookies spread moderately; ensure adequate spacing on the baking sheet.
  • Dough can be refrigerated for up to 48 hours or frozen in portions.
  • Use a microplane or fine grater for lemon zest, avoiding the white pith.
  • Add white chocolate chips, dried cranberries, or chopped nuts for variations.
  • A simple lemon glaze can be added to cooled cookies for a stronger lemon taste.

Nutrition

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