Line a large cookie sheet with parchment paper.

Add white chocolate chips to a large microwave-safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between until melted and smooth.

Add in lemon juice and whisk until fully incorporated and smooth.

Stir in the zest and quick oats until evenly mixed. The batter should be thick.

Scoop up cookie batter with a 1 tablespoon cookie scoop and place onto the prepared cookie sheet, spacing cookies 2 inches apart. Flatten them into a thick disk.

Garnish with additional zest if desired. Refrigerate to set for about 30 minutes to 1 hour. Let sit at room temperature for 10-15 minutes before eating.

Store uneaten cookies in an airtight container in the fridge or freezer.