Ingredients:

  • 1 cup (225g) unsalted butter, softened but cool
  • 1 cup (200g) granulated sugar, plus extra for rolling
  • 0.5 cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp lemon zest (approx. 2 large lemons)
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1.5 cups (120g) quick-cooking oats
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine granulated sugar and 2 tablespoons of lemon zest. Use your fingertips to rub the zest into the sugar for 2 minutes until fragrant and the texture of wet sand.
  2. Add the softened butter and brown sugar to the lemon-sugar mixture. Beat on medium-high for 3 minutes until pale and voluminous. Scrape the sides of the bowl, then add the egg, vanilla, and 1 tablespoon of lemon juice, beating until just combined.
  3. In a separate bowl, whisk together the all-purpose flour, quick-cooking oats, baking powder, baking soda, and sea salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  5. Using a 1.5 tablespoon cookie scoop, form dough into balls. Roll each ball in extra granulated sugar and place on parchment-lined baking sheets spaced 2 inches apart.
  6. Bake for 10 minutes or until the edges are lightly golden but the centers still look slightly soft. Cool on the pan for 5 minutes before transferring to a wire rack.