Easy Lemon Oatmeal Cookies

These cookies hit the sweet spot with soft centers and lightly crisp edges, delivering a bright lemon flavor combined with the cozy warmth of oatmeal.

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Prep Time 15

Cook Time 11

Total Time 26

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

For the Cookies

1 cup Unsalted butter, softened to room temperature Salted butter can be used, just reduce the added salt.
1 cup Granulated sugar Can substitute up to half with light brown sugar.
1 large Egg One flax egg can be used for a vegan option.
1 cup All-purpose flour Can substitute with a 1:1 gluten-free baking blend.
2 cups Old fashioned oats Quick oats can be used for a softer cookie.
1 tablespoon Fresh lemon zest Zest brings aroma, use fresh if possible.
2 tablespoons Fresh lemon juice Bottled juice can work in a pinch.
1 teaspoon Vanilla extract Adds warmth to the cookie flavor.
1 teaspoon Baking soda For lift.
1/4 teaspoon Salt Balances flavor.
optional White chocolate chips or finely chopped almonds For extra texture.

Method

Preparation

Preheat oven to 350°F (175°C).
Cream the butter and sugar together until pale and fluffy.
Beat in the egg, lemon zest, lemon juice, and vanilla until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt before stirring in the oats.
Add the dry mix to the wet ingredients and stir just until combined. Avoid overmixing.
Scoop dough onto a lined baking sheet, leaving an inch or two between each cookie.
Bake for 9 to 11 minutes until edges are set and lightly golden. Pull them early for softer centers.
Cool on the pan for 5 minutes before transferring to a wire rack.

Optional Lemon Glaze

Whisk together 1 cup of powdered sugar with 1 to 2 tablespoons of fresh lemon juice until smooth. Drizzle over cooled cookies.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Cookies can be frozen and baked from frozen, adding a minute or two to the baking time.