Lemon-Rosemary Oatmeal Cookies

• 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)

1. In a small bowl, sift flour with baking soda and baking powder. Set aside.
2. Using a mixer, cream the butter and the sugar in a large bowl.
3. Mix in the honey and lemon extract.
4. Add eggs, one at a time, beating between each addition. Beat until uniform.
5. Incorporate lemon zest, rosemary, and oats.
6. Using a wooden spoon, fold flour mixture into the butter & sugar preparation until fully blended. If using, fold in nuts.
7. Preheat oven to 325u0b0F.
8. Drop onto cookie sheets the equivalent of 2 tablespoons, 1 inch apart. Flatten lightly.
9. Bake 6 minutes on top rack.
10. 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.
11. Wait 5 minutes before removing cookies from pan. Transfer to a wire rack until completely cooled.

flour, baking soda, baking powder, butter, brown sugar, honey, lemon, eggs, lemon zest, fresh rosemary, quickcooking oats, walnuts

Taken from www.food.com/recipe/lemon-rosemary-oatmeal-cookies-385144 (may not work)