I had planned to make iced cookies topped with individual lavender blossoms. Golden cookies with a light, lemony icing and little flecks of purple…they were going to look awesome!
I searched high and low for dried lavender but couldn’t find any. (Maybe I could have used a lavender potpourri sachet, but then again, I’m glad I didn’t.) So…full disclosure time: Yes, if you couldn’t tell, that sprig of lavender is photoshopped in.
Unlike most of my other cookies, I used light brown sugar here. I wanted the chewy texture that brown sugar imparts but not the dark color or the rich molasses flavor. I wanted this cookie to be delicate and aromatic, and I knew that dark brown sugar would drown out the light flavors of the lemon and lavender.
Because I nixed the icing, I decided to use a small amount of white chocolate chips in the dough itself. (I haven’t given up on the icing/lavender-blossom topping!) The white chocolate compliments the light flavors perfectly and adds a richness and sweetness without overpowering the cookie.
I also used a small amount—just 1/4 teaspoon—of fresh ground black pepper. Yes…black pepper. Trust me…it really, really does work here! (And thanks, Lorraine, for picking up the lavender extract for me!)
These cookies start off tasting like a lemony sugar cookie. Then you get the light aromatic burst of the lavender, which then trails off with a teeny-tiny background note of black pepper. It’s a three-step flavor profile that starts with sweet and citrusy and then takes you through through both the sweet and savory aspects of lavender. It really is the perfect cookie for a hot summer day.
2 sticks butter
2 cups light brown sugar
2 tablespoons lemon zest
1 tablespoon lavender extract
1 teaspoon vanilla
1/4 teaspoon lemon extract
3 3/4 cups oatmeal
1 1/2 cups flour
1/2 cup white chocolate chips
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
- In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls—about 2 tablespoons each.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.