Once in a while you run across a recipe that makes you want to hold on to it, make copies for your grandchildren and lock it in a vault, OR, in a closed selfish moment, you think you should never a tell a soul about it because it’s a secrets-of-the-universe kind of thing and you would only share it if you could trade it off for a secret just as marvelous. Luckily for the world, I can’t keep good recipes to myself.
Chewy cookies are always hard to find and the idea that using melted butter over whipped butter would make all cookies chewy just adds to my frustration because it’s false. The process is complex, the sugar has to be whipped before the butter gets to it. So you see, it’s a delicate process of measurements and timing and the order of things.
A PERFECT cookie is chewy throughout, and in the center is slightly gooey but definitely concentrated. The special thing about this cookie is that it consists of all of the above plus, the pure lemon oil gives it an intense lemon flavor that resembles a lemon cake or lemon meringue pie.
- 2 1/4 cups flour
- 1 1/2 cups granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 lemon, zested
- 1 large egg
- 1 tablespoon lemon juice
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons cream cheese
- 1/3 cup vegetable oil
- 3/4 cup melted butter
- 5 drops pure lemon oil
- In a large mixing bowl, add sugar and zest. Beat for 3 minutes.
- Add cream cheese and beat. Next, add melted butter, egg, milk, vegetable oil, vanilla, lemon juice, and lemon oil.
- In a separate bowl, mix together the dry ingredients. Slowly add into wet ingredients. Mix well but do not over mix.
- Using an ice cream scooper, scoop on a baking sheet spaced 2 inches apart. Bake 11-13 minutes, do not let cookies brown. Let cookies cool completely before transferring to a cooling rack.