Lemon White Chocolate Chip Cookies
Soft, chewy cookies made with lemon instant pudding mix, quick-cooking oatmeal, and white chocolate chips for bright lemon flavor and tender texture.
Servings: 3 servings
Ingredients
Ingredients
- 2 1/4 cupsall-purpose flour
- 1 tspbaking soda
- 1/2 tspsalt
- 1 cupunsalted butter ,room temperature
- 3/4 cupbrown sugar ,packed
- 3/4 cupgranulated sugar
- 1 3.4-ozpackage instant lemon pudding mix
- 2 largeeggs
- 2 tspvanilla extract
- 1/2 tsplemon zest
- 1 cupquick cooking oatmeal
- 2 cupswhite chocolate chips
Instructions
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper and set aside.
- In a medium bowl whisk together 2¼ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt. Set aside.
- In a large bowl, cream 1 cup room-temperature unsalted butter, ¾ cup packed brown sugar, and ¾ cup granulated sugar with an electric mixer, scraping down the sides of the bowl often, until the mixture is light and smooth.
- Add 2 large eggs and 2 tsp vanilla extract to the creamed butter-sugar mixture and beat until fully combined, scraping the bowl as needed.
- Add the 1 (3.4‑oz) package instant lemon pudding mix and the flour mixture to the batter. Mix on low speed (or stir) until the dry ingredients are almost fully incorporated.
- Add 1 cup quick cooking oatmeal and continue mixing or stirring until no visible dry flour remains and the oatmeal is evenly distributed.
- Fold in ½ tsp lemon zest and 2 cups white chocolate chips with a spatula until evenly distributed through the dough.
- Using a medium cookie scoop, portion dough onto the prepared parchment-lined cookie sheets, spacing the scoops about 2 inches apart.
- Bake for 9–11 minutes, or until the edges are lightly browned.
- Remove from the oven, transfer the baked cookies to a cooling rack, and cool completely.
Equipment
- Kitchen-Aid Mixer
- Hand Mixer
- Cookie Sheet
- Medium Cookie Scoop
- Parchment Paper
Notes
Do NOT make the pudding. You are only going to use the dry mix.
Feel free to add a few drops of yellow food coloring if you want the cookies to be yellow.
For extra lemon flavor, add some lemon extract.
I use quick-cook oatmeal for the oatmeal in the cookies. I do not recommend instant oatmeal.
One cup of all-purpose flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
Can Lemon White Chocolate Chip Cookies be frozen? Yes! You can freeze the cookie doughor the baked cookies.To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store them in the freezer for 3 to 6 months.When ready to bake cookies, simply add a few minutes to the cooking time.To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store them in the freezer for 3 to 6 months.When ready to bake cookies, simply add a few minutes to the cooking time.
When ready to bake cookies, simply add a few minutes to the cooking time.
To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
Store cookies in an airtight container at room temperature.
Feel free to add a few drops of yellow food coloring if you want the cookies to be yellow.
For extra lemon flavor, add some lemon extract.
I use quick-cook oatmeal for the oatmeal in the cookies. I do not recommend instant oatmeal.
One cup of all-purpose flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
Can Lemon White Chocolate Chip Cookies be frozen? Yes! You can freeze the cookie doughor the baked cookies.To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store them in the freezer for 3 to 6 months.When ready to bake cookies, simply add a few minutes to the cooking time.To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store them in the freezer for 3 to 6 months.When ready to bake cookies, simply add a few minutes to the cooking time.
When ready to bake cookies, simply add a few minutes to the cooking time.
To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
Store cookies in an airtight container at room temperature.