Lemon Oatmeal Cookie Recipe by Susan Marshall in Taste of Home

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 2 large eggs, room temperature
• 2 teaspoons grated lemon zest
• 3 tablespoons lemon juice
• 2-3/4 cups all-purpose flour
• 1 cup quick-cooking oats
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Additional sugar

Directions

1. Prepare the Dough
   • In a large mixing bowl, cream butter and sugar until the mixture is light and fluffy. This should take about 5-7 minutes.
   • Beat in the eggs, lemon zest, and lemon juice until well combined.
   • In a separate bowl, whisk together the flour, oats, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, beating until fully incorporated.
2. Chill the Dough
   • Cover the bowl and refrigerate the dough for at least 2 hours or until it becomes firm enough to shape.
3. Preheat the Oven
   • When ready to bake, preheat your oven to 375°F (190°C).
4. Shape the Cookies
   • Scoop level tablespoons of the dough and roll them into balls. Place the balls on parchment-lined baking sheets, spacing them 2 inches apart.
5. Flatten the Cookies
   • Lightly coat the bottom of a glass with cooking spray and dip it in sugar. Press each cookie with the bottom of the glass to flatten, re-dipping in sugar as needed to coat the glass between cookies.
6. Bake the Cookies
   • Bake the cookies in the preheated oven for 6-8 minutes, or until the edges are light brown.
7. Cool the Cookies
   • Remove the cookies from the baking sheets and transfer them to wire racks to cool completely before serving.