maybe this will help.. (you could add lemon zest to any of them.. )
 
Chewy Oatmeal Decorating Cookies
 
1 cup (2 sticks, 8 ounces) unsalted butter
3/4 cup (5 5/8 ounces) packed light or dark brown sugar
1 large egg
2 teaspoons vanilla extract
3/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 cups (8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 ounces) whole wheat flour, traditional or white wheat
1 cup (3 1/2 ounces) old-fashioned rolled oats
cinnamon sugar (optional)
 
To prepare the dough: In a medium-sized bowl, beat together the butter and sugar, then add the egg, vanilla, salt, baking powder, cinnamon, and ginger, beating until smooth. Beat in the flours and oats; the mixture may look dry at first, but don’t worry, it’ll come together. Divide the dough into two pieces, wrap each piece in plastic wrap, and refrigerate for about 30 minutes.
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
To shape the cookies: Working with one piece of dough at a time, roll it into a circle about 14" in diameter. Use your favorite cutters to cut out cookies, re-rolling and cutting the scraps. Place the cutout cookies on lightly greased or parchment-lined cookie sheets; set them fairly close together, as they don’t spread.
To bake the cookies: Bake the cookies for about 9 to 10 minutes: the shorter amount of time will make softer cookies, the longer amount of time, crisper cookies. Remove the cookies from the oven, sprinkle with cinnamon-sugar, if desired, and transfer to a rack to cool. Repeat with the remaining dough. Decorate as desired.
Yield: 6 1/2 dozen 2 ½" cookies.
Bakers’ tip: When rolling dough for cutout cookies, roll from the center outwards, giving the dough a quarter-turn on the floured surface with each stroke of the pin. This will produce a more tender cookie than rolling back and forth over the dough.
 
 
OR
 
Oatcakes recipe
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon granulated sugar
1 1/2 cups quick oats
1/2 cup butter or margarine
1 egg
2 tablespoons water
 
Mix flour, baking powder, salt, sugar and oats in a bowl. Cut in the butter until mixture is crumbly. Beat eggs with water and mix in dry ingredients. Work into a stiff dough.
Sprinkle a few oats on a lightly floured board. Roll out dough as thinly as possible. Cut in circles or large triangles. Bake on greased cookie sheet in hot oven (400 degrees F) about 12 minutes. Serve hot or cold with butter, cheese or jam.
Makes 3 dozen.
 
OR
 
OATMEAL SHORTBREAD COOKIES
 
1 c. butter
3/4 c. brown sugar
1 tsp. vanilla
1/2 tsp. soda
1 c. flour
2 c. rolled oats
 
Mix butter, sugar and vanilla. Add soda, flour and rolled oats. Stir until well blended. Refrigerate overnight. Roll real thin, cut out and bake about 12 minutes until brown. Heat oven to 350 degrees.