Lemon Oatmeal Cookie Crisp Food

LEMON OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper and set aside.
• Into a medium bowl, whisk together the flour, baking soda and salt.
• In a stand mixer set on low speed, beat the butter and 1 cup sugar until creamy and light in color, 4 to 5 minutes, scraping down the sides and bottom of the bowl as necessary.
• On medium speed, add the lemon extract and zest and beat until blended.
• Slowly add the flour mixture, beating on low until blended.
• Add the oatmeal and beat until blended
• Using a tablespoon measure, scoop out some dough and roll it between your hands to form a ball (if the dough sticks to your hands, keep a bowl of cold water nearby and occasionally dip your hands in, shaking off the excess)
• Place the cookies, 2 1/2 inches apart on the baking sheet.
• Place the reserved 1/3 cup sugar in a small bowl alongside another small bowl filled with water.
• Lightly dip the bottom of a flat glass in the water and then in sugar.
• Lightly flatten each cookie, refreshing the glass with every one or two cookies.
• Bake until the tops are just golden, about 12 minutes.
• Let the cookies firm and cool slightly on the baking sheet before transferring to a rack to cool completely.
• Makes about 2 1/2 dozen cookies

LEMON OATMEAL COOKIE CRISP

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.

CRISPY OATMEAL COOKIES

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.

OATMEAL LEMON CRUMBLE BARS

Steps:

• Preheat oven to 350°F (177°C). Line an 8-inch square pan with parchment paper.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula and then add the vanilla extract. Beat on medium-high speed until combined, about 30 seconds. Add the flour, baking powder, salt, and oats. Beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Mixture will appear dry and be crumbly. You will have between 3-3.5 cups of crust/crumble mixture.
• Lightly press a little more than half of crumble mixture into bottom of prepared baking pan. (You want a little more mixture for the crust than for the topping.) Bake for 12 minutes.
• Whisk sweetened condensed milk, lemon juice, and lemon zest together. Mixture will be thick.
• Pour and spread filling over pre-baked crust (while crust is hot). Sprinkle the remaining crumble mixture on top.
• Return bars to the oven and bake for 22-25 minutes or until edges are very lightly browned and appear set. Avoid over-baking. Remove from the oven and place the pan on a wire rack. Cool bars completely.
• Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
• Cover leftover bars and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.

LEMON OATMEAL SUGAR COOKIES

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.

LEMON OATMEAL COOKIES

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.

LEMON OATMEAL COOKIES

Steps:

• Preheat oven to 350°F
• With an electric mixer, cream the butter and gradually add the sugar, beating at medium speed until well blended. Add the lemon peel, lemon juice, salt and allspice. Beat in the egg, and mix well.
• Combine the flour, baking soda and cream of tartar. Gradually add to the creamed mixture, beating well. Add the oats, and mix well.
• Drop dough by rounded teaspoonfuls onto cookie sheets coated with cooking spray. Bake at 350°F for 12 minutes.

OATMEAL COOKIE APPLE CRISP

Steps:

• Preheat oven to 325 degrees.
• Grease 8-in square baking pan with nonstick cooking spray.
• Combine apple slices, lemon juice, sugar, flour and cinnamon in large bowl.
• Pour mixture into prepared baking pan.
• Crumble bar of dough on top of the apples.
• Bake 40-45 minutes or until apples are tender and crumble topping is crisp.
• Serve warm or at room temperature Makes 8, 1/2 cup servings.

CRISP LEMON SUGAR COOKIES

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. , Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

OATMEAL COOKIE APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix apples, white sugar, 1 tablespoon flour, cinnamon, and salt together in a bowl; spread into an 8-inch square baking dish.
• Combine oats, 3/4 cup flour, brown sugar, baking soda, and baking powder together in a separate bowl; add butter and mix until crumbly. Crumble topping evenly over apple filling using your hands.
• Bake in the preheated oven until topping is lightly browned, 30 to 40 minutes.

LEMON CRISP COOKIES

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.

LACY OATMEAL CRISP COOKIES

Steps:

• Pre heat oven to 350 degrees.
• Cream together butter, sugar, vanilla and salt.
• Fold in the oatmeal, one cup at a time until combinded.
• Drop in ice cream scoop sized sized balls onto a very lighty greased baking sheet spaced pretty far about because these spread flat when baked.
• Bake 10 to 12 minutes, or until lightly browned then let cool for a few minutes on baking sheets then remove.

LEMON OATMEAL COOKIES

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.