The dessert my daughter whipped up was a huge success, so I had to grab the recipe.

Lemon oatmeal cookies are a delightful twist on the classic oatmeal cookie, infusing the bright, zesty flavor of lemon into a soft, crumbly treat. These cookies are perfect for those who appreciate the balance of tart and sweet, and they offer a refreshing change from the usual chocolate or raisin varieties. The combination of oats and lemon is not only delicious but also brings a touch of nostalgia, reminiscent of sunny afternoons and homemade treats. Whether you're an experienced baker or a novice in the kitchen, this recipe is straightforward and rewarding, making it a must-try for anyone looking to expand their cookie repertoire.

These lemon oatmeal cookies pair beautifully with a cup of herbal tea, such as chamomile or mint, which complements the citrus notes. For a more indulgent experience, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. They also make a lovely addition to a brunch spread, offering a sweet contrast to savory dishes like quiche or a cheese platter.

Servings: 24 cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Mix in the lemon zest, lemon juice, and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the rolled oats until evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the dough. If you prefer a more pronounced lemon flavor, increase the lemon zest to 2 tablespoons. For a touch of spice, consider adding 1/2 teaspoon of ground ginger or cinnamon. You can also drizzle a simple lemon glaze over the cooled cookies by mixing powdered sugar with a bit of lemon juice until smooth.