Description
Delight in these zesty Lemon Oatmeal Cookies featuring a perfect balance of tart lemon, hearty oats, and sweet white chocolate chips. Finished with a tangy lemon glaze, these cookies are soft, chewy, and bursting with fresh citrus flavor—ideal for a refreshing treat any time of day.
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 your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. This ensures the cookies bake evenly and don’t stick.
- Cream butter and sugars: In a large mixing bowl or stand mixer, beat the softened butter together with the light brown sugar and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. Scrape the bowl as needed to mix evenly.
- Add eggs and flavorings: Incorporate the eggs one at a time into the creamed mixture, then mix in the freshly squeezed lemon juice, lemon zest, and vanilla extract. The batter may look a little curdled due to the lemon juice, but this is normal and won’t affect your cookies.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing just until combined to avoid overmixing.
- Add oats and chocolate chips: Fold in the old-fashioned oats and white chocolate chips (if using). The dough should be thick and slightly sticky at this point.
- Portion and bake: Use a cookie scoop or tablespoon to drop about 2 tablespoons of dough per cookie on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten the tops with your fingers or the back of a spoon. Bake for 10 to 12 minutes until the edges turn golden and the centers are set. Allow cookies to cool for a few minutes on the baking sheet before transferring to a wire rack.
- Make the glaze: While the cookies cool, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable; adjust consistency by adding more lemon juice or powdered sugar as needed.
- Glaze the cookies: Once completely cooled, drizzle or spoon the lemon glaze over each cookie. Let the glaze set fully before serving or storing.
Notes
- For best flavor, use fresh lemon juice and zest.
- White chocolate chips add a creamy sweetness but can be omitted for a less sweet version.
- Ensure cookies cool completely before glazing to prevent melting.
- Store glazed cookies in an airtight container at room temperature for up to 4 days.
- The dough can be refrigerated for up to 2 days before baking.
