1 1/2 cups creamy peanut butter
1/3 cup butter, softened
2 eggs
1 egg yolk, beaten
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 1/2 teaspoons lemon zest
1/4 teaspoon salt
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup rolled oats
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the peanut butter, butter and eggs until smooth. Stir in the lemon juice, cinnamon, vanilla extract and lemon zest. Mix thoroughly. Fold in the salt and white flour. Mix in the whole wheat flour, baking powder, baking soda and oats. Drop by rounded spoonfuls onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.