Best 5 Lemon Oatmeal Cookies Recipes
Indulge in the delightful fusion of zesty lemon and wholesome oats with our collection of delectable Lemon Oatmeal Cookies recipes. These cookies offer a symphony of flavors and textures that will tantalize your taste buds. Dive into the classic Lemon Oatmeal Cookies, a timeless treat that combines chewy oats, tangy lemon zest, and a hint of sweetness. For a delightful twist, try the Lemon Blueberry Oatmeal Cookies, where bursts of juicy blueberries dance harmoniously with the lemon-oatmeal goodness. If you prefer a gluten-free option, our Gluten-Free Lemon Oatmeal Cookies provide the same zesty flavor without compromising on texture. And for those who love a hint of nutty richness, the Lemon Oatmeal Cookies with Walnuts add a satisfying crunch to the chewy cookie experience. No matter your preference, these Lemon Oatmeal Cookies recipes promise a delightful culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON OATMEAL SUGAR COOKIES
This is an especially fun recipe to make with kids because they can roll the dough into balls and flatten them on the baking sheets. The lemon and oatmeal add a nice twist to traditional sugar cookies. -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 68 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 44mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON OATMEAL COOKIES
My grandmother always made these cookies for us for Christmas, and now I have inherited that task. I make them throughout the year because I enjoy baking a lot. With rich cream cheese in the dough and the sugary almond topping, a batch doesn't last long at our house!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 83 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 29mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
GINGER-LEMON OATMEAL COOKIES
I saw this on Ten Dollar Dinners and it sounded delish. I have it on the menu to make and didn't want to lose it, so posting it here. The flavor is bright and the cookies are soft and chewy. I hope you enjoy, it has rave reviews on the foodnetwork site. You can use smaller scoops to make 30 intead of 15 cookies. One reviewer made these dairy and gluten free by substituting coconut oil (@ room temp coconut oil is in its solid form, in place of butter; adds natural sweetness, eliminates all the cholesterol, All Purpose Gluten Free Flour, and adding 1/4 tsp Xanthan Gum per 1c flour (helps ingredients bind as would gluten. She baked them in a convection oven at 350 degrees for 9 minutes. Recipe courtesy Melissa d'Arabian, Episode: Wallet Friendly Wraps
Provided by Sharon123
Categories Drop Cookies
Time 20m
Yield 15-30 cookies
Number Of Ingredients 14
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
Make and share this Lemon Oatmeal Cookies recipe from Food.com.
Provided by MARIA MAC
Categories Dessert
Time 32m
Yield 36 serving(s)
Number Of Ingredients 11
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 OATMEAL COOKIES
Our lemon tree is exploding with lemons! My recipe calls for fresh lemon rind and juice. If you use packaged lemon zest, you might want to add more than the 2 teaspoons. This cookie is light and crispy, not moist and chewey.
Provided by BakinBaby
Categories Dessert
Time 25m
Yield 4 dozen cookies, 24 serving(s)
Number Of Ingredients 12
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.
Tips:
- For chewier cookies, chill the dough for at least 30 minutes before baking.
- For crispier cookies, bake for a few minutes longer.
- If you don't have lemon zest, you can use 1 tablespoon of lemon juice instead.
- If you don't have rolled oats, you can use quick oats instead. Just be sure to pulse them in a food processor until they are the same consistency as rolled oats.
- These cookies are best enjoyed fresh out of the oven, but they can also be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These lemon oatmeal cookies are a delicious and healthy snack or dessert. They are easy to make and can be customized to your liking. Be sure to experiment with different add-ins, such as dried cranberries, raisins, or chopped nuts. Enjoy!
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