Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lemon-Oatmeal Lacies 3.7 (15) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 5 dozen Lemon zest brightens brightens up these oatmeal cookies for a delicious wintry treat. Ingredients 1 tablespoon unsalted butter 1 cup sugar 2 large eggs ½ teaspoon pure vanilla extract Freshly grated zest of one lemon ¼ teaspoon salt 2 teaspoons baking powder 1 cup old-fashioned rolled oats Vegetable-oil cooking spray Directions Preheat oven to 350 degrees. Coat baking sheets with cooking spray; line with parchment, and spray parchment. With an electric mixer on medium speed, beat butter and sugar until crumbly. Add eggs, vanilla, zest, and salt. Beat until pale and smooth, about 1 minute. Mix in baking powder and oats. Let stand 10 minutes. Drop batter by the teaspoon, 3 inches apart, onto prepared sheets. Press each into a round with the back of a spoon. Bake until golden, about 9 minutes. Transfer cookies (still on parchment) to wire racks to cool completely. Carefully remove from parchment with a spatula. Cook's Notes Cookies can be stored up to 2 days at room temperature in airtight containers. Rate it Print