Description
These Lemon Oatmeal Cookies combine the hearty texture of old-fashioned oats with a bright, zesty lemon flavor. Topped with a tangy lemon glaze and optional white chocolate chips, they offer a perfect balance of sweet and tart, making a delightful treat for any occasion.
Ingredients
Scale
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice (freshly squeezed)
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups old-fashioned oats
- 1 cup white chocolate chips (optional but highly recommended)
For the Lemon Glaze:
- 1 1/4 cups powdered sugar
- 2–3 tablespoons lemon juice (start with 2)
- 1 teaspoon lemon zest
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer, cream the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape down the bowl as needed to ensure even mixing.
- Add Eggs and Flavorings: Beat in the eggs one at a time, then stir in the lemon juice, lemon zest, and vanilla extract. The batter may look slightly curdled due to the lemon juice, but this won’t affect the final texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to the wet mixture, mixing just until incorporated to avoid overmixing.
- Add Oats and Chocolate Chips: Fold in the old-fashioned oats and white chocolate chips (if using). The dough will be thick and a bit sticky at this point.
- Portion and Bake: Using a cookie scoop or tablespoon, drop about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing about 2 inches apart. Flatten the tops gently. Bake for 10 to 12 minutes or until edges are golden and centers are set. Cool on baking sheets for a few minutes, then transfer to wire racks.
- Make the Glaze: While cookies cool, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust consistency with more lemon juice or powdered sugar if needed.
- Glaze the Cookies: Once cookies are completely cooled, drizzle or spoon the lemon glaze over the top of each cookie. Allow glaze to set before storing or serving.
Notes
- Optional white chocolate chips add a creamy sweetness that balances the tart lemon flavor.
- Do not overmix the dough after adding the flour mixture to keep the cookies tender.
- Use fresh lemon juice and zest for the best bright, citrus flavor.
- Allow cookies to cool fully before glazing to prevent the glaze from melting or sliding off.
- Store glazed cookies in an airtight container at room temperature for up to 3 days.
