Lemon-Rosemary Oatmeal Cookies

Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup butter, softened
• 2/3 cup brown sugar, packed
• 1 tablespoon honey
• 1/4 teaspoon lemon extract
• 2 eggs
• 1 tablespoon lemon zest, finely grated
• 1 teaspoon fresh rosemary, finely chopped
• 2 cups quick-cooking oats (not instant or old-fashioned)
• 1/2 cup walnuts, chopped (optional)

Directions

1. 1

   In a small bowl, sift flour with baking soda and baking powder. Set aside.

2. 2

   Using a mixer, cream the butter and the sugar in a large bowl.

3. 3

   Mix in the honey and lemon extract.

4. 4

   Add eggs, one at a time, beating between each addition. Beat until uniform.

5. 5

   Incorporate lemon zest, rosemary, and oats.

6. 6

   Using a wooden spoon, fold flour mixture into the butter & sugar preparation until fully blended. If using, fold in nuts.

7. 7

   Preheat oven to 325°F.

8. 8

   Drop onto cookie sheets the equivalent of 2 tablespoons, 1 inch apart. Flatten lightly.

9. 9

   Bake 6 minutes on top rack.

10. 10

    Remove cookie sheet from oven and drop twice on a flat surface (to remove air in cookies). Return to oven another 5 or 6 minutes until golden.

11. 11

    Wait 5 minutes before removing cookies from pan. Transfer to a wire rack until completely cooled.