Ingredients:
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
Zest of 1 lemon
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats
Directions:
Preheat your oven to 350°F and line baking sheets with parchment paper.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
In a stand mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add in the egg and blend well.
Stir in lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the rolled oats. The dough will be sticky yet hearty.
Drop rounded tablespoons of dough onto your prepared baking sheets.
Bake for 10-12 minutes until the edges are golden brown but the centers remain soft.
Let them cool on the baking sheet for a minute before transferring to a wire rack.
Variations & Tips:
Add 1/2 cup of chopped walnuts or pecans for a nutty flavor.
Mix in a handful of raisins or dried cranberries if desired.
Store in an airtight container for 3-4 days.
Feel free to experiment with cinnamon or nutmeg for a seasonal twist.
These Lemon Oatmeal Cookies are more than just a treat; they're a piece of history and a celebration of Midwestern hospitality. Take a moment to savor them, to relish in the memories they evoke and the new ones they help create.