Soft Lemon Oatmeal Cookie Stack
These tender lemon-infused oatmeal cookies deliver a burst of bright citrus flavor paired with the creamy sweetness of melted white chocolate. Chewy in texture and refreshing in taste, they offer a modern twist on a comforting classic. Ideal for warm-weather months or anytime a light yet satisfying treat is desired.
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Servings: 24 cookies
Ingredients
- 1 cup white baking chips melted until silky
- 2 tablespoons freshly pressed lemon juice
- Zest from 1 medium lemon finely grated
- 1 cup quick-cooking rolled oats
- Extra lemon zest optional, for garnish
Instructions
- Prepare a baking tray by covering it with parchment paper. Set aside.
- In a large microwaveable bowl, gently heat the white baking chips in short 15 to 30-second bursts, stirring after each interval, until completely melted and smooth. A stovetop double boiler can also be used if preferred.
- Once fully melted, whisk in the lemon juice until the mixture is well blended and smooth in texture.
- Using a rubber spatula, fold in the lemon zest along with the quick oats. Mix until the dough becomes cohesive and thick enough to scoop.
- Using a tablespoon-sized cookie scoop, portion the dough onto the prepared tray, spacing the mounds about 2 inches apart. Flatten each portion into a round disc approximately 1/4 inch thick using your fingers or the back of a spoon. Smooth the edges if desired, as the cookies will not spread while chilling.
- If desired, top each cookie with an additional pinch of lemon zest to enhance flavor and visual appeal.
- Place the tray in the refrigerator and chill for 30 to 60 minutes, or until the cookies are firm to the touch and easily lifted from the parchment.
- Allow the cookies to rest at room temperature for 10 to 15 minutes before serving for a softer bite, or enjoy them directly from the fridge for a chewier texture. Store any remaining cookies in an airtight container in the refrigerator or freezer for extended freshness.