Meyer Lemon Oatmeal Cookies Recipe

Name: Meyer Lemon Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Granulated Sugar; 2 whole Meyer Lemons, Zested And Then Juiced; 1/2 cups Unsalted Butter, Softened; 1/4 cups Vanilla Non-fat Greek Yogurt; 1/2 cups Light Brown Sugar, Packed; 2 whole Eggs; 1-1/2 teaspoon Vanilla; 3/4 cups All-purpose Flour; 3/4 cups Whole Wheat Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 3 cups Old Fashioned Oats; 1-1/2 cup Sifted Powdered Sugar

Servings: persons

1 cup Granulated Sugar
2 whole Meyer Lemons, Zested And Then Juiced
1/2 cups Unsalted Butter, Softened
1/4 cups Vanilla Non-fat Greek Yogurt
1/2 cups Light Brown Sugar, Packed
2 whole Eggs
1-1/2 teaspoon Vanilla
3/4 cups All-purpose Flour
3/4 cups Whole Wheat Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
3 cups Old Fashioned Oats
1-1/2 cup Sifted Powdered Sugar

1
Preheat the oven to 350 F.
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, about 1- 2 minutes.
3
In a large bowl, beat together the butter and Greek yogurt. Add the lemon zest sugar and the brown sugar and beat until fluffy. Beat in the eggs and vanilla.
4
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.
5
Using a wooden spoon, stir in the oats. Spoon the cookie dough onto an un-greased baking sheet about a tablespoon at a time, leaving at least an inch between each. I like to roll the dough into balls. Bake for 9-10 minutes.
6
Remove pan from the oven and set it on a rack. Let the cookies cool on the pan for a few minutes before removing to a wire rack to cool completely.
7
While the cookies cool, make the glaze. Put the juice from the Meyer lemons into a medium bowl. Whisk in the powdered sugar 1/2 cup at a time to reach the desired consistency. You can add more sugar if you like a thicker glaze.
8
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.

1192

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Granulated Sugar, 2 whole Meyer Lemons, Zested And Then Juiced, 1/2 cups Unsalted Butter, Softened, 1/4 cups Vanilla Non-fat Greek Yogurt, and more.

Yes, Meyer Lemon Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Meyer Lemon Oatmeal Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions