Lemon Oatmeal Cookies

[BakerAunt]

Lemon Oatmeal Cookies (makes about 33 cookies
Marliss Desens adapted a recipe for "Lemon Oatmeal Sugar Cookies," from a blog by Jolene Martineli. Many thanks to Joan Simpson, here at Nebraska Kitchen, for introducing me to the original recipe. The cookies develop great flavor if allowed to rest overnight before eating.

1 ½ cups (300 g) sugar
2 tsp. lemon zest (from about 2 lemons)
½ cup olive oil
2 eggs
1/3 cup fresh lemon juice

2 cups (248 g) white whole wheat flour (King Arthur Golden Wheat)
¾ cup (92 g) barley flour (from Joseph's Granary)
3 Tbs. (30 g) Bob's Red Mill milk powder (used because of its fine texture)
2 tsp. baking powder
¼ tsp. salt
1 ½ cups quick oats

Coating: King Arthur Sparkling Sugar, or any coarse-grained sugar

In a 6-qt bowl, zest the lemon peel into the sugar. Toss with a fork to combine throughout. Set bowl aside to let lemon zest infuse the sugar. In a 3-qt. bowl, combine white whole wheat and barley flour. Add milk powder, baking powder, and salt. Whisk to combine thoroughly. Stir in the oats.

Add olive oil to the sugar and combine thoroughly with an electric mixer. Add the eggs and combine. Add the lemon juice and combine. Add half the flour mixture and beat at low speed to start combining. Add remaining flour at low speed. Use a spatula to scrape down sides and finish combining. Use a bowl scraper to push dough toward center of bowl. Cover the bowl and refrigerate for two hours.

Preheat oven to 375 F, with the rack in the center. Line two large baking sheets with large parchment paper. (Note, you will be baking 3 baking sheets of cookies, but you can re-use the parchment from the first sheet.) Place some of the sparkling sugar in a small bowl. Using a Zeroll #30 scoop, scoop a ball of dough, then drop it in the sugar. Turn to coat, then place on baking sheet. (Twelve cookies, with dough about 2-inches apart) will fit a large, wide baking sheet.) Bake for 13 minutes, turning the baking sheet halfway through. They should be lightly brown on the bottom, although the hot cookies are a bit too fragile to check. Allow the cookies to rest on the baking sheet for about 5 minutes before moving to a rack to cool. The third sheet may need slightly less time to bake. Once cooled, store in tightly sealed container.

What I changed: I replaced 1 cup of butter with ½ cup of olive oil. I cut the sugar from 2 cups to 1 ½ cups. I increased the lemon juice from 3 Tbs. to 1/3 cup, in part to make up for the water lost from the butter. I replaced all-purpose flour with a blend of white whole wheat and barley. I increased the oats from 1 cup to 1 ½ cups. I added 3 Tbs. of milk powder.

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[Joan Simpson]

BakerAunt "your" cookies look wonderful! I will give these a try but I don't have barley flour.

[BakerAunt]

Joan, you can probably just use white whole wheat flour or even just all-purpose flour, and the cookies will be fine. If you use all AP flour, you might cut back the lemon juice by a teaspoon or two, since wholegrain flours absorb more liquid. Barley flour is hard to find ever since Bob's Red Mill stopped carrying it. I order 8 lb. bags from a place in Washington State, as it is vital for some of my recipes, but I am always looking for ways to use it in others, because 8 lbs. is a lot!

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