Lemon-Rosemary Oatmeal Cookies

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READY IN: 26mins
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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