lemon oatmeal cookie crisp

a recipe by
IMA Starr
Richton Park, IL

This lemon oatmeal cookie crisp won first place in the La Montanita Bake-off in October of 2010. This cookie is crisp, lemony, and not your typical oatmeal cookie.

serves a crowd
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For lemon oatmeal cookie crisp

  • 1 c
    all purpose flour
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1 1/2 c
    rolled oats
  • 1 c
    unsalted butter
  • 1 c
    pure cane sugar
  • 1 tsp
    lemon extract
  • 2 Tbsp
    lemon zest, grated

How To Make lemon oatmeal cookie crisp

  • 1
    Preheat oven to 350 degrees
  • 2
    Line two baking sheets with parchment paper.
  • 3
    In a bowl whisk the flour, baking soda salt and rolled oats.
  • 4
    In a separate bowl combine the butter and sugar using a standing mixer and mix for 10 minutes until light and fluffy.
  • 5
    Beat in lemon extract and lemon zest.
  • 6
    With the mixer on low speed add flour mixture.
  • 7
    Drop by rounded teaspoons onto bakin sheet leaving at least 1 1/2 inches between the mounds of dough. Bake until lightly golden 12-14 minutes.
  • 8
    cool slightly on baking sheet before transferring to a wire rack to coo completely.

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