Lemon Oatmeal Cookie Crisp Recipes

Steps:

• 1. Preheat oven to 350 degrees
• 2. Line two baking sheets with parchment paper.
• 3. In a bowl whisk the flour, baking soda salt and rolled oats.
• 4. In a separate bowl combine the butter and sugar using a standing mixer and mix for 10 minutes until light and fluffy.
• 5. Beat in lemon extract and lemon zest.
• 6. With the mixer on low speed add flour mixture.
• 7. Drop by rounded teaspoons onto bakin sheet leaving at least 1 1/2 inches between the mounds of dough. Bake until lightly golden 12-14 minutes.
• 8. cool slightly on baking sheet before transferring to a wire rack to coo completely.

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
• In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
• Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

Steps:

• Preheat oven to 350 degrees.
• Beat butter and sugar until fluffy.
• Add egg, lemon zest, juice, vanilla and beat again.
• In Separate bowl, Sift together Baking powder, baking soda, salt and flour.
• Add dry ingredients to wet in two batches, until just blended.
• Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Sprinkle with colored sugar.
• Bake for 10-12 minutes until edges are lightly browned.
• Cool on cookie sheet for 1 minute then move to a cooling rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
• Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon zest and lemon juice. In another bowl, whisk flour, oats, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 375°. Shape level tablespoons of dough into balls; place 2 in. apart on parchment-lined baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten, redipping in sugar as needed., Bake until edges are light brown, 6-8 minutes. Remove from pans to wire racks to cool.

Steps:

• In a large bowl, cream the shortening, cream cheese and sugar until light and fluffy. Beat in the egg yolk, lemon peel and extract. Combine the flour, oats and salt; gradually add to creamed mixture and mix well. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Beat egg and egg white; brush over dough. Sprinkle with sugar; top with almonds. , Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks.

Steps:

• Cream butter, shortening, sugar and eggs, mix well, beat in lemon zest, juice and extract.
• Add flour, baking powder and salt, stir in oatmeal.
• Chill dough 2-3 hrs (I keep dough for up to 4-5 days and make a few at a time).
• Roll dough in walnut sized pieces, toss generously in powdered sugar; place 1-2" apart on ungreased cookie sheet, flatten slightly with the bottom of a juice jar.
• Bake at 350 about 12-15 minute or until browned around the edges. Make sure to let them brown enough so they will be crispy.
• Cool and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sift flour with baking soda and salt. Cream shortening, and then add sugar and pudding mix. Cream until light and fluffy. Add eggs and mix well; then add flour mixture. Mix until well-blended. Drop teaspoonfuls of dough onto greased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven.