Ingredients

1 cup softened unsalted butter
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups quick-cooking rolled oats
1 cup all-purpose flour, sifted
1/2 cup grated lemon zest

Directions

Preheat oven to 350 F. Line two baking sheets with parchment paper or silicone baking mats.

Cream together the butter, sugar, salt and vanilla extract by hand or using the paddle attachment of an electric mixer until very smooth and light, about 3 minutes.

Add the oats, flour and lemon zest, and mix on low speed until just combined, scraping down the bowl as necessary to blend evenly. Form the dough into 1 1/2-inch balls (about 1 tablespoon of dough per ball) and place in even rows about 2 inches apart on the prepared sheet pans. Flatten slightly with the palm of your hand.

Bake until the edges are light golden brown, about 12 to 15 minutes. Transfer to wire racks and let cool completely before serving or storing in airtight containers.

Makes 32 cookies.

Nutrition information per cookie: 90 cal., 1 g pro., 9 g carbo., 6g fat, 35 mg sodium, 15 mg chol., less than 1 g fiber.