Lemon Glazed Oatmeal White Chocolate Cookies

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 462kcal

Author: Lord Byron's Kitchen

These cookies are both sweet and tart, and completely indulgent too! The flavour combination is created by pairing lemon zest and juice with oats, sugar, white chocolate chips, and vanilla pudding mix! Lemon Glazed Oatmeal White Chocolate Cookies are massively large, soft and chewy, and absolutely delicious!

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Ingredients

For the Cookies:

1 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
2 tablespoons lemon juice
1 1/2 cups all purpose flour
3 cups quick oats
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons cornstarch
1 tablespoon lemon zest
1 package Instant Vanilla Pudding Mix
2 cups white chocolate chips

For the Glaze:

2 cups confectioner's sugar
1 tablespoon lemon juice
yellow food colouring, optional

Instructions

Preheat oven to 350 degrees F and prepare a baking sheet by lining with a silicone liner or with parchment paper. Set aside.
In a large bowl, use a mixer to beat together the butter, sugar, eggs and lemon juice. Beat until smooth.
Add the following ingredients in this order: flour, oats, baking soda, salt, cornstarch, lemon zest, and dry vanilla pudding mix. Use the mixer, set to low speed, then mix together the dry ingredients slightly before beginning to blend the dry into the wet ingredients. Just mix until combined; don't over mix.
Stir in the white chocolate chips.
Use a #20 cookie scoop, or portion the batter into 3 tablespoon mounds. Roll into balls and place onto the prepared baking sheet. Bake only 6 cookies per sheet. These cookies are big!
Gently flatten the ball of cookie batter to about 1/2 inch thick. (You can push a few extra white chocolate chips into the tops of the flatten cookie dough if you wish. This step is optional.)
Bake for 15 minutes.
Remove from oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.
Once the cookies are completely cooled, stir the lemon juice into the confectioner’s sugar until a thin, smooth frosting is formed. Divide the frosting into two bowls. Tint one bowl of frosting with yellow food colouring and leave the other bowl of frosting white. Tinting half of the glaze with yellow is optional.
Lay the cookies face up onto a wire cooling rack with a baking sheet underneath to catch any dripping glaze. You can use a fork to drizzle the glaze over the cookies, but I like to transfer the glaze to a small Ziploc bag and cut off a little bit of one of the lower corners of the bag. Then, working in a zigzag motion, drizzle the white glaze over the cookies first, followed by the yellow glaze. Once the cookies are glazed, allow them to fully dry before packaging.

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