Lemon Oatmeal Cookies Recipe

5 4 5
Lemon Oatmeal Cookies Recipe
Lemon Oatmeal Cookies Recipe photo by Taste of Home
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Lemon Oatmeal Cookies Recipe

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5 4 5
Publisher Photo
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!
MAKES:
54 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
54 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 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 lemon extract
  • 1-1/3 cups all-purpose flour
  • 1-1/3 cups quick-cooking oats
  • 1/2 teaspoon salt
  • TOPPING:
  • 1 egg
  • 1 egg white
  • Sugar
  • 1/2 cup sliced almonds

Directions

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. Yield: 4-1/2 dozen.
Originally published as Lemon Oatmeal Cookies in Country Extra May 2006, p51

Nutritional Facts

1 each: 83 calories, 5g fat (1g saturated fat), 10mg cholesterol, 29mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

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  • 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 lemon extract
  • 1-1/3 cups all-purpose flour
  • 1-1/3 cups quick-cooking oats
  • 1/2 teaspoon salt
  • TOPPING:
  • 1 egg
  • 1 egg white
  • Sugar
  • 1/2 cup sliced almonds
  1. 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.
  2. 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.
  3. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks. Yield: 4-1/2 dozen.
Originally published as Lemon Oatmeal Cookies in Country Extra May 2006, p51

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Reviews forLemon Oatmeal Cookies

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MY REVIEW
myrickidon User ID: 3842637 214901
Reviewed Dec. 14, 2014

"My family loved these and asked me to fix them AGAIN, please! Very easy and fast."

MY REVIEW
Cynthemis User ID: 7578443 70252
Reviewed Apr. 1, 2014

"I was intrigued by the idea of combining oatmeal with lemon as it is unexpected. The recipe was easy to make and the resulting cookie did not have the typical oatmeal texture, instead it was very light with a bright burst of lemon. They are a hit with everyone who has tried them. I will definitely make Lemon Oatmeal cookies again."

MY REVIEW
Kris Countryman User ID: 1858674 79276
Reviewed Sep. 24, 2012

"I was looking for something different and the lemon in this oatmeal cookie was just wonderful. Great recipe."

MY REVIEW
Punskee User ID: 4219680 158420
Reviewed Dec. 10, 2009

"My Church had a Christmas cookie Exchange contest. I had a team of six boys and girls and we baked this cookie. We won the contest. Everyone LOVED this cookie. The kids and I had a good time baking it. This will definately be a cookie I will bake over and over again."

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