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Oatmeal Lemon Drop Cookies
Prep Time
10 mins
Cook Time
12 mins
Resting Time
20 mins
Total Time
42 mins

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.

Course: Dessert, Snack
Cuisine: American
Keyword: how to make oatmeal lemon drop cookies, oatmeal cookies, oatmeal lemon cookies
  • 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
  1. Add your canola oil, sugar, egg, extracts, molasses, and beat in your mixing bowl until incorporated.
  2. Alternate the dry ingredients and milk to your mixture and mix through.
  3. Let the batter sit for about 20 minutes while preheating your oven to 350-degrees.
  4. 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).
  5. 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.
  6. Remove them from the baking sheet after a few minutes (about three-four minutes).
  7. ENJOY!