lemon oatmeal cookie crisp

Name: Lemon Oatmeal Cookie Crisp
Prep time: 15 min
Cook time: 15 min
Cuisine: American
Ingredients: 1 cup(s) all purpose flour; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 1/2 cup(s) rolled oats; 1 cup(s) unsalted butter; 1 cup(s) pure cane sugar; 1 teaspoon(s) lemon extract; 2 tablespoon(s) lemon zest, grated

33 Pinches 1 Photo

IMA Starr

Richton Park, IL

Updated on Apr 21, 2015

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.

Rate

prep time 15 Min

cook time 15 Min

method Bake

yield a crowd

Ingredients

1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats
1 cup unsalted butter
1 cup pure cane sugar
1 teaspoon lemon extract
2 tablespoons lemon zest, grated

How To Make lemon oatmeal cookie crisp

Step 1

Preheat oven to 350 degrees

Step 2

Line two baking sheets with parchment paper.
Step 3

In a bowl whisk the flour, baking soda salt and rolled oats.
Step 4

In a separate bowl combine the butter and sugar using a standing mixer and mix for 10 minutes until light and fluffy.
Step 5

Beat in lemon extract and lemon zest.
Step 6

With the mixer on low speed add flour mixture.
Step 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.
Step 8

cool slightly on baking sheet before transferring to a wire rack to coo completely.
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