A Delightful Lemon Oat Cookie Recipe

Preheat your oven to 350 degrees F. Line baking sheets with parchment paper to ensure the cookies come off easily.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add in the egg and blend well.
Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually mix in the dry ingredients until just combined, taking care not to overwork the dough.
Gently fold in the rolled oats. The dough will be sticky but manageable.
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving space for the cookies to spread.
Bake for 10-12 minutes or until the edges are golden brown but the centers remain soft. Let them rest on the baking sheet for a minute, then transfer to a wire rack to cool.
Variations & Tips:
For a nuttier twist, fold in 1/2 cup of chopped walnuts or pecans alongside the oats.
If you’re fond of raisins or dried cranberries, a handful tossed into the dough will add a nice touch.
Store these cookies in an airtight container to keep them fresh for 3-4 days.
Feel free to add a pinch of cinnamon or nutmeg for extra warmth and flavor.
Each bite of these cookies offers a taste of the gentle art of hospitality. Enjoy them, savor the memories, and create new ones.