Ingredients:

  • 1/2 cup (113g/4oz) unsalted butter
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (55g) packed light brown sugar
  • 1/4 cup (60ml) milk (any kind - whole, 2%, almond, etc.)
  • 1/4 cup (80g) salted peanut butter or almond butter
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 cups (240g) rolled oats (not instant)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 1/4 teaspoon lemon extract (optional)

Instructions:

  1. Line a baking sheet with parchment paper. Get your oats and lemon bits measured out and ready to go.
  2. In the saucepan, melt butter, granulated sugar, brown sugar, and milk over medium heat. Stir constantly until the sugars are dissolved and the mixture is smooth.
  3. Bring the mixture to a rolling boil and cook for 1 minute, stirring constantly.
  4. Remove the saucepan from the heat and stir in the peanut butter, cocoa powder, and vanilla extract until well combined.
  5. Add the lemon juice, lemon zest, and lemon extract (if using). Stir until everything is incorporated.
  6. Add the rolled oats and salt. Stir until all the oats are coated with the chocolate-lemon mixture.
  7. Drop rounded spoonfuls of the mixture onto the prepared baking sheet.
  8. Refrigerate for at least 30 minutes, or until the cookies are firm.