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  • 1 Pound(s) (4 sticks) butter, softened
  • 1-1/3 Cup(s) Powdered Sugar
  • 4 Teaspoon(s) finely grated lemon peel (firmly packed)
  • 2-1/2 Cup(s) all-purpose flour*
  • 2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/2 Teaspoon(s) Baking Powder
  • 1/2 Teaspoon(s) salt (optional)

* If using old fashioned oats, increase the flour to 2-3/4 cups.

Cooking Instructions

In large bowl, beat butter, sugar and lemon peel with electric mixer until creamy. Gradually add combined flour, oats, baking powder and salt; mix well. Divide dough in half; wrap each half in plastic wrap. Chill 1 hour or until firm. Heat oven to 325° F. Remove one portion of dough from refrigerator. On lightly floured surface, roll dough into 10-inch square. With sharp knife, cut into 30 rectangles (each about 3 inches long and 1 inch wide). Transfer rectangles to ungreased cookie sheets; prick each rectangle three times with a fork. Repeat with remaining dough. Bake 18 to 20 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


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