Begin by placing white chocolate chips in a microwave-safe bowl. Heat them in 20-30 second intervals, stirring after each until the chocolate is completely melted and smooth.

Once the white chocolate is smooth, add the freshly squeezed lemon juice and zest to the bowl. Stir well until combined.

Fold in the quick oats with a spatula, ensuring each oat is well-coated with the lemon-chocolate mixture.

Using a cookie scoop or spoon, drop mounds of dough onto a parchment-lined tray. Flatten slightly if desired.

Place the tray in the refrigerator and chill for 30-45 minutes until the cookies firm up.