Best Lemon Oatmeal Cookies Recipes

GINGER-LEMON OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
• In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.

LEMON OATMEAL COOKIES

Steps:

• In a large bowl, cream the shortening, cream cheese and sugar until light and fluffy. Beat in the egg yolk, lemon peel and extract. Combine the flour, oats and salt; gradually add to creamed mixture and mix well. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Beat egg and egg white; brush over dough. Sprinkle with sugar; top with almonds. , Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks.

LEMON OATMEAL SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon zest and lemon juice. In another bowl, whisk flour, oats, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 375°. Shape level tablespoons of dough into balls; place 2 in. apart on parchment-lined baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten, redipping in sugar as needed., Bake until edges are light brown, 6-8 minutes. Remove from pans to wire racks to cool.

GINGER-LEMON OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
• In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. They tend to spread out so do give them room. Let cool 2 minutes, and then remove from the baking sheets.

LEMON OATMEAL COOKIES

Steps:

• Preheat oven to 350°F
• With an electric mixer, cream the butter and gradually add the sugar, beating at medium speed until well blended. Add the lemon peel, lemon juice, salt and allspice. Beat in the egg, and mix well.
• Combine the flour, baking soda and cream of tartar. Gradually add to the creamed mixture, beating well. Add the oats, and mix well.
• Drop dough by rounded teaspoonfuls onto cookie sheets coated with cooking spray. Bake at 350°F for 12 minutes.

LEMON GLAZED OATMEAL COOKIES

Steps:

• 1. In a medium bowl, stir together oats, flour, baking soda and salt.
• 2. In a large bowl, beat together butter and shortening with electric mixer until smooth. Add sugar and beat until combined. Add egg, vanilla and almond extracts; beat until well combined. Beat in oat mixture.
• 3. Drop by 3 Tablespoonsful onto ungreased cookie pan; flatten slightly.
• 4. Bake in a preheated 350º oven for 10-12 minutes or until light golden. Cool on pan 5 minutes. Remove from pan and cool completely on cooling rack.
• 5. In a small bowl, whisk together confectioners' sugar, 1 Tbsp. lemon juice and corn syrup. Add additional 1-2 teaspoons lemon juice to adjust glaze to get desired consistency. Drizzle the glaze over cooled cookies.

LEMON OATMEAL COOKIES

Steps:

• Cream butter, shortening, sugar and eggs, mix well, beat in lemon zest, juice and extract.
• Add flour, baking powder and salt, stir in oatmeal.
• Chill dough 2-3 hrs (I keep dough for up to 4-5 days and make a few at a time).
• Roll dough in walnut sized pieces, toss generously in powdered sugar; place 1-2" apart on ungreased cookie sheet, flatten slightly with the bottom of a juice jar.
• Bake at 350 about 12-15 minute or until browned around the edges. Make sure to let them brown enough so they will be crispy.
• Cool and serve.

LEMON OATMEAL COOKIES (DIABETIC)

Steps:

• Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy.
• Add egg whites, lemon juice, rind and flavoring, and mix at medium speed until well blended.
• Stir flour, oatmeal, baking powder, and baking soda together to blend well; add to creamy mixture while beating at medium speed.
• Stir in cereal.
• Drop by the tablespoonful onto cookie sheets left ungreased, or lined with aluminum foil.
• Bake at 350F for 8 to 10 minutes, or until cookies are lightly browned.
• Remove cookies to a wire rack and cool.

LEMON OATMEAL SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon peel and lemon juice. In another bowl, whisk flour, oats, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape. Preheat oven to 375°. Shape level tablespoons of dough into balls; place 2 in. apart on parchment paper-lined baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten, redipping in sugar as needed. Bake 6-8 minutes or until edges are light brown. Remove from pans to wire racks to cool. Yield: 6 dozen.