Oatmeal and lemon cookies
I'm sure you'll love these lemon oatmeal cookies, especially if you like these ingredients. They're very easy to make: just mix the ingredients and bake. The temperatures are a bit lower today, at least where I am, so you can still use the oven. Their texture is similar to...
Ingredients · Servings 16
- 50g of extra virgin olive oil of a mild variety, such as Hojiblanca or Arbequina
- The juice of [adjustable]1[/adjustable] lemon
- 100 g of sugar
- 1 small egg
- A pinch of salt
- 150g of all-purpose flour
- 4 g of baking powder
- 75 g oat cups
- The zest of [adjustable]1[/adjustable] lemon
- ¼ teaspoon of cinnamon
- 1 tablespoon of poppy seeds
- 50g of roasted hazelnuts
Method · 25 min
- Preheat the oven to 180ºC, top and bottom heat.
- Wash the lemon well and dry it. Zest it and squeeze the juice. Set aside the zest and juice separately.
- Put the oil, lemon juice and sugar in a bowl and beat for 2 minutes using a whisk.
- Add the egg and salt and beat for another 2 minutes.
- Add the flour, yeast, oat flakes, lemon zest, cinnamon, poppy seeds and chopped hazelnuts and mix —not too much— until you have a smooth dough.
- Form small balls with your hands, about 3.5 cm in diameter, and flatten them with the palm of your hand. Place them on a baking tray lined with parchment paper. You don't need to space them far apart: they don't spread.
- Bake at 180ºC (350ºF), top and bottom heat, for 12-15 minutes. This will give them a hard exterior but a soft center. Remember, as always, the baking time is approximate: it depends on your oven and the size of your cookies.
- Let them cool on a wire rack and store them in a metal container or, if you prefer them to stay softer, on a plate covered with plastic wrap.
Lemon oatmeal cookie recipe
- The juice of 1 lemon
- The zest of 1 lemon
