Meyer Lemon Oatmeal Cookies
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Cook time: 
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Serves: 36-42
 
Ingredients
  • 1 cup granulated sugar
  • 2 Meyer lemons, zested
  • ½ cup unsalted butter, softened
  • ¼ cup vanilla Greek non-fat yogurt
  • ½ cup light brown sugar, packed
  • 2 eggs
  • 1½ teaspoons vanilla
  • ¾ cup all purpose flour
  • ¾ cup whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups old fashioned oats
  • * 1½ cups powdered sugar, sifted
  • * the juice from the Meyer Lemons you zested (1/4- ½ cup)
Instructions
  1. Pre-heat the oven to 350.
  2. 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.
  3. In a large bowl, beat together the butter and Greek yogurt. Add the zested sugar and the brown sugar and beat until fluffy.
  4. Beat in the eggs and vanilla.
  5. 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.
  6. Using a wooden spoon, stir in the oats.
  7. Spoon the cookie dough onto an ungreased baking sheet about a tablespoon at a time. I like to roll the dough into balls.
  8. Bake for 9- 10 minutes
  9. Let the cookies cool for a few minutes before removing to a wire rack to cool completely.
  10. 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.
  11. 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/