Lemon Oatmeal Cookies

If oatmeal cookies usually feel a little heavy and brown-sugary to you, these are the bright, zippy answer. They lean hard into lemon, with fresh juice, grated zest, and a hit of lemon extract, so the citrus actually sings instead of whispering.

They’re also lighter than most. Vegetable oil takes the place of butter and egg whites stand in for whole eggs, which keeps them crisp and lower in fat without sacrificing flavor.

The surprise ingredient is crisp rice cereal. Stirred in alongside the rolled oats, it adds an airy, snappy crunch you don’t get from oats alone.

Drop them by the spoonful and bake just until lightly golden. They come together in minutes from one bowl, no chilling required, for a thin, crisp, citrus-bright cookie that’s a refreshing change from the usual chewy oatmeal kind.

Pro Tips

• Use fresh lemon zest as well as the juice and extract. The zest holds the fragrant citrus oils that give the cookies their real lemon punch.
• Fold the crisp rice cereal in last and gently, so it stays intact and crunchy rather than crushing into the dough.
• Drop even tablespoons and leave room to spread. The oil-based dough flattens as it bakes.
• Pull them when just lightly browned. They crisp up further as they cool on the rack.

Variations

• Add a handful of white chocolate chips or dried cranberries for contrast.
• Swap lemon for orange or lime juice, zest, and extract for a different citrus cookie.