I had some sour milk so I made another batch of my sour milk yeast bread. Since I had more sour milk remaining and don’t like to waste anything if at all possible, I decided to bake my lemon oatmeal lemon cookies to solve that problem. This is a chewy cookie infused with lemon extract, molasses, brown sugar, and just a touch of vanilla that give it such a delectable taste.
Another reason that you’re going to love this recipe is because it is so easy. My lemon oatmeal drop cookies really won’t have you working hard creaming butter and sugar since I use canola oil in this recipe. I can tell you that complicated and long involved recipes are not my style. My motto is why work harder baking and cooking than you need to when you can accomplish the same delicious results through fewer steps like with these oatmeal cookies. Basically, you’re just going to assemble the ingredients. I pulled out my electric mixer just to make the mixing easier than stirring by hand.
There are two ways to keep that baking soda from landing in one spot when baking to prevent that awful bitter taste. I always like to mix the baking soda in with the sour milk, but you can also sift it with your flour. If you stick to that rule, you’ll never have that problem that you might when you add it alone to your recipe.
One last thing, there is a secret trick to my recipe. After you mix all the ingredients, it helps to let the batter sit for at least 20 minutes before dropping by teaspoons on your greased cookie sheets. The batter seems to thicken slightly in the process.
I hope that your milk stays fresh, but this recipe is another economical treat besides chocolate cake that help put that sour milk to good use.
Oatmeal Lemon Drop Cookies Recipe
Since I had more sour milk and don’t like to waste anything if at all possible, I decided to bake my oatmeal lemon drop cookies to solve that problem. This is a chewy oatmeal cookie infused with lemon extract, molasses, brown sugar, and just a touch of vanilla that give it such a delectable taste.
- ½ cups of canola oil
- 1 cup of brown sugar firmly packed
- 1 large egg
- ½ teaspoons of vanilla extract
- 1 ½ teaspoons of lemon extract
- 1 ½ teaspoons of molasses
- ½ teaspoons of baking soda leveled
- 1 ½ cups of all-purpose flour + 1/8 cup sifted
- 1/4 teaspoon salt
- 1 cup of rolled oats I used the old-fashioned variety, but quick oats also work.
- 1/4 cup of sour milk
Add your canola oil, sugar, egg, extracts, molasses, and beat in your mixing bowl until incorporated.
Alternate the dry ingredients and milk to your mixture and mix through.
Let the batter sit for about 20 minutes while preheating your oven to 350-degrees.
Place by teaspoons on a well-greased cookie sheet, giving them some space to spread. (Instead of a dozen on my cookie sheet, I baked nine at a time).
Bake at 350-degrees for about 10-12 minutes, depending on how your oven is regulated. These will get slightly brown at the edges. You can test with a toothpick to see if anything sticks. They will be soft when they come out of the oven, but harden up after a few minutes to cool.
Remove them from the baking sheet after a few minutes (about three-four minutes).