Lemon-Rosemary Oatmeal Cookies |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 12 |
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These cookies have a different but lovely flavour and are not overly sweet. Ingredients:
2 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 cup butter, softened |
2/3 cup brown sugar, packed |
1 tablespoon honey |
1/4 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) |
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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