Lemon Oatmeal Cookie Crisp

Name: Lemon Oatmeal Cookie Crisp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: a crowd
Cuisine: American
Ingredients: 1 c all purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 1 1/2 c rolled oats; 1 c unsalted butter; 1 c pure cane sugar; 1 tsp lemon extract; 2 Tbsp lemon zest, grated

By IMA Starr
@imastarr2012

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

a crowd

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 c

all purpose flour
1/2 tsp

baking soda
1/2 tsp

salt
1 1/2 c

rolled oats
1 c

unsalted butter
1 c

pure cane sugar
1 tsp

lemon extract
2 Tbsp

lemon zest, grated
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How to Make Lemon Oatmeal Cookie Crisp

Step-by-Step

Preheat oven to 350 degrees
Line two baking sheets with parchment paper.
In a bowl whisk the flour, baking soda salt and rolled oats.
In a separate bowl combine the butter and sugar using a standing mixer and mix for 10 minutes until light and fluffy.
Beat in lemon extract and lemon zest.
With the mixer on low speed add flour mixture.
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.
cool slightly on baking sheet before transferring to a wire rack to coo completely.