Lemon-Rosemary Oatmeal Cookies

Geniale Genie's Note:

These cookies have a different but lovely flavour and are not overly sweet.

• Total Time: 26 mins
• Prep Time: 15 mins
• Cook Time: 11 mins

Ingredients:

Yield: 36 cookies

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup butter , softened
• 2⁄3; cup brown sugar , packed
• 1 tablespoon honey
• ¼ teaspoon lemon extract
• 2 eggs
• 1 tablespoon lemon zest , finely grated
• 1 teaspoon fresh rosemary , finely chopped
• 2 cups quick-cooking oats (not instant or old-fashioned)
• ½ cup walnuts , chopped (optional)

Directions:

1. In a small bowl, sift flour with baking soda and baking powder. Set aside.
2. Using a mixer, cream the butter and the sugar in a large bowl.
3. Mix in the honey and lemon extract.
4. Add eggs, one at a time, beating between each addition. Beat until uniform.
5. Incorporate lemon zest, rosemary, and oats.
6. Using a wooden spoon, fold flour mixture into the butter & sugar preparation until fully blended. If using, fold in nuts.
7. Preheat oven to 325°F.
8. Drop onto cookie sheets the equivalent of 2 tablespoons, 1 inch apart. Flatten lightly.
9. Bake 6 minutes on top rack.
10. Remove cookie sheet from oven and drop twice on a flat surface (to remove air in cookies). Return to oven another 5 or 6 minutes until golden.
11. Wait 5 minutes before removing cookies from pan. Transfer to a wire rack until completely cooled.