Lemon Iced Oatmeal Cookies

Lemon Oatmeal Cookies

1. In a medium bowl hand whisk together the flour, oats, salt, baking powder, and baking soda. Set aside.

   oz all purpose flour

   oz old fashioned whole oats

   tsp baking soda

   tsp fine sea salt

   tsp baking powder

2. In the bowl of a stand mixer, work the granulated sugar and lemon zest together with your hands to release the lemon oils. Let sit for a couple minutes. Add the brown sugar and softened butter. Beat with the paddle attachment, on medium speed to form a smooth paste (1-2 minutes). *Alternative to use a large bowl with electric hand mixer.

   oz granulated sugar

   tbsp fresh lemon zest

   oz light brown sugar

   oz unsalted European style butter (82% butterfat)

3. Mix in the lemon juice and vanilla. Then beat in one egg at a time. Scrape the bottom and sides of the bowl as needed.

   tbsp fresh lemon juice

   tsp vanilla bean paste or pure vanilla extract

   large eggs

4. Slowly spoon in the flour and oats mixture, with the mixer on medium-low. Just long enough to make a thick cookie dough.

5. Take a small spatula and scrape any dough from the paddle.

6. Add in the chopped raisins, mix for a couple of spins to evenly distribute them throughout the cookie dough.

   oz golden raisins

7. Pre-scoop the cookie dough balls using a 3 tablespoon cookie scoop and place them on a parchment paper lined tray or in airtight container.  Chill cookie dough in the refrigerator for at least 2 hours or overnight to firm.

8. Preheat the oven to 350℉ (180℃) and line a rimmed cookie sheet with a silicone mat and a sheet of parchment paper.

9. These cookies will spread in the oven, so I suggest baking 6 cookies at a time on cooled pans. Pack the chilled dough balls with your hands for a taller mound and then place them 2 inches apart on the prepared cookie sheet.

10. Bake on the middle rack for 14-15 minutes, rotating tray halfway through baking.

11. Watch for the edges to be golden brown while the centers still look puffy and soft. Place the pan on a wire rack and allow the cookies to cool on the pan for 5 minutes.

12. If any of the cookies spread too much or are misshapen, it's an easy fix. While they're still warm place a larger round cookie cutter or cup around the cookie and move it in a circular motion to reshape back into a perfect circle. 

13. The center will sink and the cookies will firm as they cool. Transfer the cookies directly onto a wire rack to cool completely before icing.