Go Back
Homemade Lemon White Chocolate Chip Cookies photo
Print Recipe Save it for later

Lemon White Chocolate Chip Cookies

Soft, lemony cookies studded with white chocolate chips for a bright, chewy treat.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 3 servings

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter room temperature
  • 3/4 cup brown sugar packed
  • 3/4 cup granulated sugar
  • 1 package (3.4 oz) instant lemon pudding mix dry mix only
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 tsp lemon zest
  • 1 cup quick-cooking oats
  • 2 cups white chocolate chips

Instructions

  • Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
  • In a medium bowl whisk together the all-purpose flour, baking soda, and salt; set aside.
  • In a large bowl, cream the room-temperature unsalted butter with the brown and granulated sugars using a stand or hand mixer, scraping the bowl sides occasionally, until light and fluffy.
  • Add the eggs and vanilla extract to the creamed butter and beat until fully incorporated.
  • Stir in the dry instant lemon pudding mix, then add the flour mixture and mix until nearly combined.
  • Add the quick-cooking oats and continue stirring until no streaks of flour remain.
  • Fold in the lemon zest and white chocolate chips until evenly distributed.
  • Use a medium cookie scoop to portion dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
  • Bake for 9–11 minutes, or until the edges are lightly golden but centers remain soft.
  • Transfer cookies to a cooling rack and cool completely before serving.

Equipment

  • stand mixer or hand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • medium cookie scoop
  • Baking Sheet
  • Parchment Paper
  • cooling rack

Notes

  • Use the dry lemon pudding mix only; do not prepare it with liquid.
  • Add a few drops of yellow food coloring if you prefer a more yellow color.
  • For extra lemon flavor, add a small amount of lemon extract.
  • Use quick-cooking oats, not instant oatmeal.
  • To measure flour accurately, spoon into the cup and level with a straight edge; do not pack.
  • You can freeze unbaked dough balls or baked cookies for about 3 months.