Lemon-Rosemary Oatmeal Cookies - cooking recipe

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)

Preparation

In a small bowl, sift flour with baking soda and baking powder. Set aside.
Using a mixer, cream the butter and the sugar in a large bowl.
Mix in the honey and lemon extract.
Add eggs, one at a time, beating between each addition. Beat until uniform.
Incorporate lemon zest, rosemary, and oats.
Using a wooden spoon, fold flour mixture into the butter & sugar preparation until fully blended. If using, fold in nuts.
Preheat oven to 325\u00b0F.
Drop onto cookie sheets the equivalent of 2 tablespoons, 1 inch apart. Flatten lightly.
Bake 6 minutes on top rack.
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.
Wait 5 minutes before removing cookies from pan. Transfer to a wire rack until completely cooled.