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Lemon Oatmeal Cookies

 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!
54 ServingsPrep: 20 min. Bake: 10 min./batch


  • 1 cup butter-flavored shortening
  • 1 package (3 ounces) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 egg yolk
  • 2 teaspoons grated lemon peel
  • 1 teaspoon McCormick® Pure Lemon Extract
  • 1-1/3 cups all-purpose flour
  • 1-1/3 cups quick-cooking oats
  • 1/2 teaspoon salt
  • 1 egg
  • 1 egg white
  • Sugar
  • 1/2 cup sliced almonds


  • 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

2 of 2

Lemon Oatmeal Cookies (continued)

Directions (continued)

  • browned. Remove to wire racks. Yield: 4-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 83 calories, 5 g fat (1 g saturated fat), 10 mg cholesterol, 29 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.