Lemon-Rosemary Oatmeal Cookies

By Geniale Genie on August 12, 2009

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Ingredients

    1. 2 cups flour
    2. 1 teaspoon baking soda
    3. 1 teaspoon baking powder
    4. 1 cup butter, softened
    5. 2/3 cup brown sugar, packed
    6. 1 tablespoon honey
    7. 1/4 teaspoon lemon extract
    8. 2 eggs
    9. 1 tablespoon lemon zest, finely grated
    10. 1 teaspoon fresh rosemary, finely chopped
    11. 2 cups quick-cooking oats ( not instant or old-fashioned)
    12. 1/2 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.
 
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