Author Notes
These oatmeal cookies bake into perfect, lacy cookie wafers. The almonds add additional flavor and texture, and the lemon tops it off with a perfect spring touch. —Sarah | Wisconsin from Scratch
Ingredients
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3/4 cup
flour
-
3/4 cup
rolled oats
-
1/2 cup
thinly sliced almonds
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1 teaspoon
baking soda
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1/2 teaspoon
salt
-
1/2 cup
butter (1 stick), room temperature
-
1/2 cup
sugar
-
1/4 cup
brown sugar
-
1
egg
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1 tablespoon
fresh lemon juice
-
1 teaspoon
fresh lemon zest
-
1/2 teaspoon
vanilla
Directions
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Heat oven to 375 degrees.
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Combine flour, oats, almonds, baking soda, and salt in a small bowl.
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In a larger bowl, mix the butter and both sugars together until smooth. Mix in the egg, lemon juice, lemon zest and vanilla.
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Stir in the flour mixture, and mix until well combined.
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Form cookie dough into about 1” balls and drop onto greased cookie sheets (dough will be sticky - easiest to use two spoons). You should end up with about 2 dozen cookies.
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Bake at 375 for 9-10 minutes, or until cookies are golden brown on the bottoms. Cool in pans for about 10 min, then enjoy!
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