* the juice from the Meyer Lemons you zested (1/4- ½ cup)
Instructions
Pre-heat the oven to 350.
Place the sugar and lemon zest in a medium bowl and rub them together with your fingers until the sugar is slightly moist and fragrant; 1- 2 minutes.
In a large bowl, beat together the butter and Greek yogurt. Add the zested sugar and the brown sugar and beat until fluffy.
Beat in the eggs and vanilla.
In a separate bowl whisk together the all purpose flour, whole wheat flour, baking soda, and salt. Add this to the wet mixture and beat until just combined.
Using a wooden spoon, stir in the oats.
Spoon the cookie dough onto an ungreased baking sheet about a tablespoon at a time. I like to roll the dough into balls.
Bake for 9- 10 minutes
Let the cookies cool for a few minutes before removing to a wire rack to cool completely.
While the cookies cool, make the glaze. Put the juice from the Meyer lemons into a medium bowl. Whisk in the powdered sugar ½ cup at a time to reach the desired consistency. You can add more sugar if you like a thicker glaze.
Lay a piece of wax paper down, spread the cooled cookies on top of it, and spoon the glaze over the cookies. Let the glaze set for a few minutes before serving.
Recipe by Sugar Dish Me at https://www.sugardishme.com/meyer-lemon-oatmeal-cookies/