I have some terrible news.
School starts on Monday.
I know, it’s a travesty. Can you believe they would begin the spring semester a day before my twenty-first birthday?
Ugh. It’s like they are hell-bent on making my life so miserable.
Algebra 2? British literature? PARKING?!!?!
Blasphemy, I tell you!
I’ve really come to enjoy my leisurely days off, waking whenever, spending the day in yoga pants and baking cookies all day, laughing jovially and running in meadows with bunnies and butterflies and flowers because that’s what happy school-less people do when they don’t have to worry about college-level math and Mary Shelley.
And now I’m back to reality, planning outfits like a crazed woman every night, going to bed by seven and waking at five, and spending approximately three hours stalking innocent students to their car in an attempt to steal their space.
So to console myself for my upcoming demise, I made one of my favorite cookies. Well, new fave. Lemme explain.
Anyway, the sando shop carries a lemon and oatmeal cookie that’s topped with almonds and it. is. phenomenal. Buttery and nutty and fresh and chewy and everything a cookie should be.
But I wanted to recreate the cookie at home since the point of having a business is turning a profit and lil’ ol’ me sitting in the back stuffing my face with lemon cookies, well, that doesn’t net much. So I made them at home so I could eat as many as I wanted which helped since after I saw the cost of my books I nearly fainted and needed something comforting and familiar to wake me from my seizure.
Spending boatloads on books or not, please make them. Your mouth will be so happy.
Almond, Lemon & Oatmeal Cookies *inspired by my White Chocolate & Cranberry Oatmeal Cookies recipe, which ironically is inspired by another cookie at the sandwich shop
2/3 cup softened butter
2/3 cup brown sugar
Juice of one lemon
Zest of same lemon
Splash of vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups old fashioned oats
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup slivered almonds, toasted
Coarse sugar for topping, if desired
1. Preheat oven to 375 degrees F. Lightly grease two baking sheets with cooking spray; pat excess spray off with a paper towel. Set aside.
2. In a large bowl, beat together butter and sugar until creamy. Add in eggs, lemon zest, lemon juice and vanilla extract until blended. In another bowl, whisk together the flour, oats, baking soda, cinnamon and salt until combined. Gradually add flour mixture into the butter mixture, about 1 cup at a time, until a soft dough forms. Stir in the toasted slivered almonds.
3. Drop teaspoonfuls of dough onto the greased cookie sheets, about 1-2″ apart. Sprinkle with coarse sugar, if desired. Bake approx. 10-12 minutes, rotating baking sheets halfway through baking time, until golden brown and set. Cool on sheets about 5 mins, then transfer to wire racks to cool completely. Store airtight.
Just so you know, adding extra sugar makes everything better. I like the slight crunch from the sugar sprinkled on top. And you MUST toast your nuts. If your mama never told you to toast your nuts, I am telling you now. It makes everything better. I swear.