Leftover Oatmeal Cookies

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    Barbara Rexford

  • 1

    Barbara Rexford

Over the Thanksgiving holiday I had family over for a few days. Oatmeal was one of the breakfast meals; however, I over-estimated how much I needed and had a pot of oatmeal left. So I thought: why waste it when I could make cookies instead? Here is what I came up with.

2 cups flour

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

1/2 cup butter

1/2 cup brown sugar

2 eggs

1/2 tsp almond extract

1 Tbsp lemon juice

1 cup leftover oatmeal

1/2 cup powdered sugar

2 Tbsp fresh lemon juice

Preheat oven to 350 degrees. Combine flour, baking powder, cinnamon and salt in a large bowl, then set aside. Combine butter and brown sugar in another bowl and cream together with a hand mixer or stand mixer, then add in eggs, almond extract, and lemon juice and continue to mix until smooth. Add in oatmeal and continue to mix until smooth. Add the oatmeal mix to the flour until just combined (don’t overmix).

Scoop a spoonful of the dough and form into a ball (don’t overpack) then place on a cookie sheet and bake at 350 degrees for 12 to 15 minutes until golden brown and risen. Transfer to a cooling rack.

Once cool, combine the powdered sugar with the lemon juice, stirring until smooth. Drizzle lemon glaze over the cookies and allow to sit until the glaze firms up. Keep on a plate, covered with plastic for up to four days.

— Barbara Rexford

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