I love oatmeal cookies and I love lemon and honey, so I wondered what would happen if I invented a cookie with all three of those ingredients.
I’ll admit it was all a lark to invent this recipe. The result is a bit like a chewy oat bar or the Irish flapjacks. My favorite part is that they don’t crumble much, making them lovely for road trip snacks.
Lemon & Honey Oat Cookies
½ cup butter, at room temperature, plus a bit for the baking sheet
3/4 cup brown sugar
1 ½ cups quick cook oats
¼ teaspoon salt
½ cup lemon curd
Zest of 1 fresh lemon
3 tablespoons honey
1 tablespoon ground cinnamon
¾ cup flour
1 teaspoon baking powder
1. Cream butter and brown sugar together then stir in the oats and salt.
2. Blend in lemon curd, lemon zest, and honey. Once this is mixed completely, add the cinnamon, flour, and baking powder while mixing. The batter should be moist and chunky.
3. Drop teaspoon-sized dollops of the batter onto a buttered cookie sheet. If you plan to make more than one batch and only have one cookie sheet, butter a section of aluminum foil and use that on top of the cookie sheet.
4. Bake at 350° F for 30 minutes. Let cool to harden slightly before transferring to plate or container. They will stick together in humid climates so keep that in mind when storing the finished cookies.
