These cookies are very delicate, but packed with flavour. The lemon zest adds a subtle flavour and the aroma of lemon and together with the browned butter and caramelized sugar, these cookies taste and smell amazing!
In a bowl, combine the oats, flour, both sugars, and zest.
Melt the butter in a small saucepan. Allow the butter to cook further, until it stops sizzling and turns a toasty brown (the grit in the butter will start to turn brown).
Add the browned butter and cream into the dry ingredients.
Mix all ingredients well.
Line 2 baking trays with parchment paper.
With your hands, gently roll the dough into 1 inch balls and place these on the tray about 3 inches apart. These cookies spread out a lot, so make sure you leave ample space between them (I baked only 5 at a time).
Make a small indentation in the middle of the balls with your finger.
Bake in preheated oven for 7-9 minutes, or until the edges start to brown.
Remove from oven and let it cool for at least 5-10 minutes.
Gently lift them off the tray (using a spatula) and place them on a wire rack to cool completely.
Store in an air tight container.
Recipe from The Flavor Bender by Dini Kodippili
Lemon & Oat Lace Cookies https://www.theflavorbender.com/lemon-meringue-pie-cocktail/