Description
Delight in these zesty Lemon White Chocolate Chip Cookies, combining the tart brightness of lemon with the creamy sweetness of white chocolate chips and a hint of oatmeal for added texture. Perfectly soft and chewy, these cookies offer a refreshing twist on a classic treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 (3.4-oz) package instant lemon pudding mix
- 1 cup quick cooking oatmeal
Wet Ingredients
- 1 cup unsalted butter, room temperature
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ tsp lemon zest
Add-ins
- 2 cups white chocolate chips
Instructions
- Preheat Oven: Set your oven to 375ºF (190ºC) to ensure it’s hot and ready when your cookie dough is mixed.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugars: Using an electric mixer, cream the unsalted butter with both the brown and granulated sugars until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl frequently for even mixing.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, ensuring each is fully combined before adding the next.
- Incorporate Lemon Elements and Flour: Add the instant lemon pudding mix and the dry flour mixture to the wet ingredients. Stir just until the flour is almost fully mixed in.
- Add Oatmeal and Mix-ins: Continue stirring to blend in the quick cooking oatmeal until the flour is completely incorporated. Then fold in the lemon zest and white chocolate chips evenly throughout the dough.
- Scoop Dough: Use a medium cookie scoop to portion the dough onto cookie sheets lined with parchment paper. Space the cookies sufficiently to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly browned but the centers remain soft.
- Cool: Remove the cookies from the oven and transfer them to a cooling rack to cool completely before serving. This helps them set and enhances the texture.
Notes
- For a more intense lemon flavor, you can increase the lemon zest to 1 teaspoon.
- Ensure the butter is at room temperature for optimal creaming and cookie texture.
- Using quick cooking oatmeal adds texture without making cookies too dense; old-fashioned oats can be used but may change texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
