- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons grated lemon peel
- 3 tablespoons lemon juice
- 2-3/4 cups all-purpose flour
- 1 cup quick-cooking oats
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Additional sugar
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Oatmeal Sugar Cookies
"These cookies had a good flavor, but were thin. They stuck to the cookie sheet, even after spraying it. The cookies were also hard. I love lemon anything, but I probably won't make these cookies again."
"never thought of oatmeal in a lemon cookie, but these were really good."
"These cookies are absolutely delicious and light! I grated an entire lemon, so that gave me more than the 2t, and I juiced one lemon, which came out to be 4 T. The only thing I did notice was that for a non-stick cookie sheet (even with parchment paper) at 375, I had to bake these cookies for almost 14 minutes to get the edges a little bit golden. I used the "raw" sugar for the sugar topping. These are a definite keeper! My family LOVES these. I used a rounded teaspoon, so I'm guessing my cookies were a little bit smaller, but this recipe only yielded 5 dozen."
"I was very disappointed in these. They turned out so hard and unappetizing. I ended up crushing them in the food processor with some butter and made a pie crust so they wouldn't be wasted. I will delete this recipe from my recipe box."
"I made these cookies for the first time today. I very much like the flavor. One post said lemon flavor was lacking. I always use real lemon zest. As far as I am concerned the store bought lemon zest is worthless. I always keep real zest on hand frozen in my freezer. Maybe that had something to do with the lack of lemon flavor. I experimented with baking these cookies. The first tray, I rolled the balls, then flattened them with a fork then sprinkled on some crystal sugar before baking. I never was a fan on the pressing with a glass dipping in sugar method. This tray was OK. What I liked the most were my next 2 trays of cookies. I rolled the balls then rolled the balls in a mixture of regular sugar and crystal sugar, like what you might do for a molasses cookie. I did not flatten these cookies. These were my favorite. I cookies baked nicely and were slightly rounded, but done in the center. Rolling in the sugar added a nice touch. I got 4 dozen cookies from the recipe. One improvement to the recipe should be more flour. I even added extra flour as I was mixing the dough and I chilled the dough for 6 hours. My dough was rather sticky. I will make this recipe again using the balls rolled in the sugar technique."
"Absolutely delicious....mine were soft ...I did cook them for 8 minutes and they were great. I think you do really need to take them off the baking pan and put on wire racks right away too. They are already half gone in 1 day ....everyone loved them...definitely a keeper!!"
"I was very disappointed! I used 3 tsp of lemon rind (instead of 2) and there was VERY LITTLE lemon flavor. I only got slightly more than half of the 6 dozen the recipe claimed - maybe she meant tsp sized balls rather than Tbsp?? I expected a softer cookie than the normal sugar cookie since there was oatmeal in them, but not downright chewy. IF I ever try this recipe again, I would probably use lemon extract to give better flavor, use tsp sized balls of dough, and maybe even cook longer - I extended the 6-8 minute baking time to 9-10 minutes. Sorry Susan - your cookies are not a hit with me. OH, and the dough stuck to the glass - even with the sugar - almost every time.I have to amend my review - the people I made them for (all women) DID like the cookies."
"These are really delicious with the perfect lemon to sweet ratio. I followed the recipe exactly. It was easy and I had everything on hand that the recipe called for. It is very important to watch them carefully. My first batch went 8 minutes and was a little overdone, though still good. I removed the second batch in exactly 7 minutes, and even though they looked like they should go longer, it turned out they were PERFECT! I did the flattening with the sugared glass and that worked great, producing such uniform cookies that they almost looked like they came from a professional bakery. I love this recipe and can recommend it even for a project with children as it is so easy."
"Excellent recipe!!! Nice refreshing cookie for this time of year. Do not skip the flattening/sugar part of this recipe. It's what makes it nice and crisp. I've been a big fan of TOH for a long time. There recipes allways deliver....."